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Camel salad in the style of Larb


  • Combine the soy sauce, Maggie seasoning and ½ tspn sugar in a large bowl until dissolved. Then add the camel, toss well and refrigerate for about 2 hours.
  • At the same time, dry toast the raw rice with the galangal until golden brown, continually stirring. Set aside to cool, before grinding to a powder using a mortar and pestle (or food processor).
  • When ready, cook the camel fillet on a preheated ridged grill (or BBQ) for about 4 mins each side for medium. Remove, set aside to cool a little and then slice.
  • Toss the red onion, spring onions, coriander, mint and chillies with the chilli flakes, fish sauce, ½ tspn sugar, the lime juice and small dried chillies. Taste for seasoning, before stirring in the ground rice mixture and then the sliced meat.
  • To serve, lay the lettuce on a plate and top with the salad.
  • Jimmy Shu, Hanuman Restaurant in Alice Springs


  • 2 tspn light soy sauce
  • 2 tspn Maggie seasoning
  • 1 tspn caster sugar
  • 200 gm camel fillet
  • 1 tbsp white glutinous rice
  • ½ tspn fresh galangal (or ginger), finely chopped
  • ¼ medium red onion, finely sliced
  • 3 spring (green) onions, chopped
  • 2 heaped tbsp chopped fresh coriander
  • 2 heaped tbsp chopped fresh mint
  • 2 large red chillies, seeds removed & sliced
  • 1 tspn chilli flakes
  • 1 tbsp Asian fish sauce
  • 1 tbsp fresh lime juice
  • 3 small dried red chillies
  • a good handful of mixed lettuce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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