Name: Mini laab (larb) buns
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Makes 12
Ingredients: 375g plain flour, plus extra to dust; ½ tsp fine salt; 7g sachet dried yeast; 20g caster sugar; 2 medium eggs; 1 medium egg yolk; 150g natural yogurt; 50ml warm water; Vegetable oil for greasing; 1 tbsp jasmine rice; 1 garlic clove; 2cm piece ginger; 3 lemongrass stalks, white parts only; 6 lime leaves; 1-2 red bird’s eye chillies; 100g raw peeled prawns; 1 tbsp peanut or vegetable oil; 100g pork mince; 1½ tbsp fish sauce; 1 tsp caster sugar; Finely grated zest and juice 1 lime; 15g coriander, finely chopped; 15g mint, finely chopped; 3 spring onions, finely chopped; 1 medium egg, beaten with 1 tbsp whole milk; Sesame seeds to sprinkle

Mini laab (larb) buns

Ravinder Bhogal’s mini laab (or larb) buns are stuffed with pork and prawns, plus plenty of aromatics. Try them as New Year’s or dinner party starter. Ravinder says: “These wonderful buns are stuffed with pork and prawns, plus chilli, lemongrass, garlic, ginger, herbs and lime. You can sub in any ground meat, chopped mushrooms or even a plant-based mince.” Serve alongside Thai basil gimlets for cocktails and nibbles. Ravinder Bhogal is the chef/owner of Jikoni in London’s Marylebone. It serves food inspired by Ravinder’s background (born in Kenya to Indian parents) and celebrates the cookery of the UK’s diverse immigrant cultures. She’s written three successful cookery books, writes for various publications and is a regular on TV cookery shows. Follow Ravinder on Instagram @cookinboots

ServesMakes 12

Hands-on40 min

Oven20 min

DifficultyMedium

Method

To make the dough, sift the flour, salt and yeast into the bowl of a stand mixer with a dough hook attached (or a mixing bowl) and make a well in the centre. Whisk together the sugar, eggs, egg yolk, yogurt and water, then pour it into the well. Mix at a medium speed for 5 minutes until you have a rough, sticky dough (or knead by hand for 10 minutes). It’s sticky at first but don’t be put off – if you’re working by hand it helps to let the dough rest for 10 minutes, then continue kneading. Once it’s elastic and smooth, put it in a greased bowl, cover and leave to prove at room temperature for 1 hour until doubled in size.

While the dough proves, make the filling. Toast the rice in a hot dry frying pan for 3-4 minutes until dark golden. Roughly crush using a pestle and mortar and set aside. Put the garlic, ginger, lemongrass, lime leaves and chillies in a food processor and whizz until everything is finely chopped (alternatively you can do this by hand). Scrape out into a bowl, then add the prawns to the food processor and finely chop them too.

Heat the oil in a frying pan over a high heat. Add the pork and stir-fry for 3-4 minutes until just browned. Add the finely chopped lemongrass mixture and cook for 1 minute, then tip in the prawns and stir-fry for another 1-2 minutes. Add the fish sauce, sugar, lime zest and juice, herbs, spring onions and toasted rice, stir-fry for just a few seconds, then set aside to cool.

Once doubled in size, tip the dough onto a lightly floured work surface and divide into 12 equal pieces, about 60g each. Roll into smooth balls using your hand in a claw shape, then cover with a damp cloth for 20 minutes.

Take a dough ball and flatten it into a rough circle, around 7mm thick. Add 2 heaped tbsp of the larb filling to the centre. Pull the edges up and over to enclose it, then roll the dough again to form a smooth ball. Place on a lined baking sheet, then repeat until all the balls are filled. Brush with the egg and milk glaze, then sprinkle with sesame seeds. Leave to prove for 30 minutes while you heat the oven to 180°C/160°C fan/gas 4.

Bake the buns for 15-20 minutes, then remove from the oven and serve warm.

Per serving (Makes 12)

Calories

185kcals

Fat

4.5g (1.3g saturated)

Protein

8.6g

Carbohydrates

27g (2.9g sugars)

Fibre

1.4g