Nuclear Porl Laab with Nuclear Thai Wings
When the wife and kids are gone, my buddy and I cook spicy…
These recipes create a fiery feast that is sure to delight lovers of Thai cuisine and spicy food. The combination of fresh herbs, zesty seasonings, and the unmistakable kick of Thai chilies makes for an unforgettable meal. Enjoy responsibly and keep some milk or a mild dessert nearby to cool down those taste buds!
Ingredients
Nuclear Pork Laab
Ingredients:
- Ground pork
- Toasted rice powder (can be made by toasting uncooked sticky rice in a dry pan until golden brown, then ground to a powder)
- Shallots, thinly sliced
- Fresh mint, chopped
- Fresh cilantro, chopped
- Thai fish sauce
- Fresh lime juice
- Thai soy sauce
- A fiery blend of Thai chilies and garlic (to taste, and with caution)
- Butter lettuce leaves, for wrapping
Nuclear Thai Wings
Ingredients:
- Chicken wings
- Cilantro, minced
- Garlic, minced
- The same blend of Thai chilies and garlic used in the laab
- Thai soy sauce
- Thai fish sauce
- Fried shallots
- For the Wing Sauce: Blend of Thai chilies and garlic, vinegar, sugar, cornstarch (for thickening)
Instructions
Nuclear Pork Laab
- Cook the Pork:
- Heat a skillet over medium-high heat. Add the ground pork and cook until browned and fully cooked, breaking it into small pieces as it cooks.
- Flavor the Laab:
- Reduce the heat to medium. Stir in the toasted rice powder, sliced shallots, chopped mint, and cilantro.
- Season the mixture with Thai fish sauce, lime juice, and Thai soy sauce, adjusting each to taste.
- Add the Heat:
- Mix in your spicy Thai chili and garlic blend. Do this incrementally, tasting as you go to reach your desired level of spiciness.
- Serve:
- Spoon the laab mixture into butter lettuce leaves and wrap them to form little parcels.
- Serve immediately while the mixture is still warm.
Nuclear Thai Wings
- Prepare the Wings:
- Clean and pat dry the chicken wings.
- Season and Cook:
- Toss the wings with a mixture of minced cilantro, garlic, chili blend, Thai soy sauce, and Thai fish sauce.
- Deep-fry the wings in hot oil until crispy and cooked through, or bake them in an oven preheated to 400°F until golden brown and crispy.
- Make the Sauce:
- Combine the chili blend, vinegar, and sugar in a saucepan. Bring to a simmer.
- Dissolve cornstarch in a little water and add to the saucepan to thicken the sauce.
- Toss the Wings:
- Once cooked, toss the wings in the sauce until they are well-coated.
- Serve:
- Garnish the wings with fried shallots and additional cilantro if desired.
- Serve hot, with plenty of napkins on the side!
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