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Key Ingredient
- Cuisine: Modern Asian
- Serves 4
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Martin Boetz, head chef and co-owner of Longrain restaurants in Sydney and Melbourne, and author of Longrain: Modern Thai Food.
Click here for a selection of recipes from Martin Boetz's Longrain: Modern Thai Food
Ingredients
100 ml (31⁄2 fl oz) chicken stock
50 g (13⁄4 oz) pork mince
200 ml (7 fl oz) coconut cream
50 ml (13⁄4 fl oz) tamarind
2 tablespoons fish sauce
1⁄2 tablespoon castor (superfine) sugar
1 red chilli, sliced into rounds
1 red eschallot, peeled and finely sliced
1 stalk lemongrass, white part only, finely sliced
1⁄2 green mango, peeled and flesh julienned
1⁄2 cup coriander leaves
50 g (13⁄4 oz) crabmeat
10 mint leaves
Juice of 1⁄2 lime, to finish
Preparation
Lon is a spicy dip that is good with drinks. Serve as an appetiser or as part of a Thai banquet with crisp, raw vegetables such as snake beans cut into 2.5 cm (1 in) lengths, baby corn, cabbage, witlof, deep-fried betel leaves, crisp fish cake and cucumber.
Heat the chicken stock until boiling, add the pork mince and cook, using a spatula to break up any lumps. Now add the coconut cream and tamarind, fish sauce and sugar. Taste for seasoning – it should taste sweet, salty and sour.
Add the rest of the ingredients except the lime juice, fold through and remove the pan from the heat.
Taste, and season with more sugar and fish sauce, making sure the lon has a good depth of flavour as it is to be a dip for raw vegetables.
Place the relish in a serving bowl and stir in the lime juice.
Recipe from Longrain: Modern Thai Food by Martin Boetz with photographs by Jeremy Simons. Published by Hardie Grant Books.
If you enjoyed this Lon of pork and crab recipe then browse more Thai recipes, Modern Asian recipes, appetiser recipes, side dish recipes, meat recipes, seafood recipes and our most popular hainanese chicken rice recipe.
Modern Asian Restaurants
Displaying 10 of 376 Modern Asian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Harry's Singapore Chilli Crab | Sydney | |
| 2. | The Chairman and Yip | City | |
| 3. | Timmy's Kitchen | Manuka | |
| 4. | Taste of Asia | North Hobart | |
| 5. | Viet Hoa | Perth | |
| 6. | Petaluma's Bridgewater Mill | Bridgewater | |
| 7. | House of Chow | Adelaide | |
| 8. | Imperial Peking | St Peters | |
| 9. | Indochina Thai Restaurant | Unley | |
| 10. | Phuket | Glenelg |
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