| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
Thai |
Coxon’s kit, Coxon3 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 450 |
g |
Chicken livers |
| 4 |
|
Shallots; finely chopped |
| 1 |
tb |
Ground rice |
| 3 |
tb |
Fish sauce |
| 3 |
tb |
Lime juice |
| 1 |
ts |
Caster sugar |
| 2 |
|
Lemon grass; finely chopped |
| 2 |
tb |
Coriander; chopped |
| 12 |
|
Mint leaves |
| 2 |
|
Red chillies; finely chopped |
| 2 |
tb |
Clear honey |
INSTRUCTIONS
Heat the oil in a wok. Add livers and fry for 3-4 minutes. Move liver to
one side and add shallots and garlic. Add the ground rice, fish sauce,
sugar, lemon grass and coriander.
Stir to combine all ingredients.
Remove from heat and mix leaves of mint with honey and chilli.
Place the chicken livers in a bowl and pour over the honey mixture.
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