MithoLaphing
Laphing is trendy, bold, and addictive with its slippery texture and punchy spicy sauce.
Ingredients
- 1 cup Mung bean starch
- 4 cups Water, for the batter
- 8 cloves Garlic, finely minced
- 3 tbsp Dried red chili flakes
- 1/2 cup Vegetable oil, for the chili oil
- 3 tbsp Soy sauce or tamari
- 2 tbsp Black vinegar
- 1 tsp Sugar
- 1/2 tsp Timur (Sichuan pepper), ground
- 1/2 cup, chopped Spring onion and coriander
- 2 tbsp Toasted sesame seeds
- to taste Salt
Steps
- Serves 2 to 3 and is properly hot. Whisk the mung starch into the cold water with a pinch of salt until no lumps remain, and keep whisking as you work because it settles fast.
- Set a wide pot of water to a rolling boil and grease a flat-bottomed steel plate that floats in it.
- Ladle a thin layer of the stirred batter onto the plate, float it on the water, cover, and steam 3-4 minutes until the sheet turns fully translucent.
- Lift the plate into a bowl of cold water to cool, then peel the sheet off, brush it with oil, and stack it. Repeat with the rest of the batter.
- Pile the garlic, chili flakes and a pinch of salt in a heatproof bowl, heat the oil until it just smokes, and pour it over in two goes so the chili blooms without burning.
- Stir soy sauce, vinegar, sugar and timur into the chili oil.
- Roll the cooled sheets into tight cylinders and slice them into wide ribbons.
- Toss the cold ribbons with the sauce, spring onion, coriander and sesame just before eating; laphing is served chilled, never warm.
Nutrition
| Per serving (1 plate · cold starch noodles) | Per 100 g |
|---|---|
| 378 kcal | 126 kcal |
| Protein: 1.8 g | 0.6 g |
| Carbs: 59.1 g | 19.7 g |
| Fat: 15 g | 5 g |
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