Spicy Sunkist Pummelo and Shrimp Thai Laarb Bites Recipe

Spicy Sunkist Pummelo and Shrimp Thai Laarb Bites Recipe Image

Quick Recipe Facts

Best with Sunkist® Grapefruit, Pummelos
Quick Facts Bottom

The Northeast of Thailand is known for their Laarb, a spicy salad that includes the unique ingredient of toasted sticky rice added to the lime dressing, it helps bind the dressing and texture and flavor without the addition of fat. Simply roast raw sticky rice in a wok over low heat until a somewhat uneven brown color is developed, cool well and grind in mortar and pestle of blender. Most often made with pork in the north it is also prepared with fish or chicken and in this contemporary version with shrimp and Pummelo, if Pummelo is not available substitute grapefruit.


  • 3 Tbsp. Sunkist® lime juice
  • 2 Tbsp. fish sauce
  • 1 tsp. sliced Thai bird chilies, 1/16 inch
  • 2 tsp. minced galangal
  • 2 Tbsp. sliced shallots, 1/8 inch, "with the grain"
  • 2 Tbsp. cilantro, roughly chopped leaves and stems
  • 1 Tbsp. sawleaf herb, sliced thinly
  • 1 Tbsp. mint, roughly chopped
  • 1/4 cup Thai basil, roughly chopped
  • 1/4 cup chopped long beans 1/4 inch
  • 1/4 cup kirby cucumbers, 1/4 inch dice, seeds removed
  • 1 Tbsp. ground roasted sticky rice
  • 6 oz. Sunkist® red ruby grapefruit or pummelo
    supremes cut into 1/2 inch pieces
  • 10 oz. poached shrimp, cut into 1/3 inch pieces

    Assembly - per serving
  • 1 green cabbage leaves - 3 inch squares
  • 1 tsp. steamed Thai sticky rice
  • 1 Tbsp. Sunkist® pummelo and shrimp laarb
  • 1 deep fried kaffir lime leaves
  • 2 rings deep-fried dried Thai red chilies
    - cut dried chilies into 1/4 inch wide rings, remove seeds and deep fry briefly

Instructions: (Makes 30 servings)

  • Combine lime juice, fish sauce, chilies, galangal, shallots, cilantro, saw leaf herb, mint, basil, long beans, cucumbers and roasted rice powder to create dressing
  • Gently fold in grapefruit and crab meat.

    Assembly - per serving
  • Flatten sticky rice on cabbage leaf creating a base for salad.
  • Top rice with salad.
  • Garnish with fried lime leaves and chilies.
  • Fold cabbage leaves together and secure with bamboo skewer.

Recipe Created Exclusively for Sunkist Growers by Chef Robert Danhi