1-2wholePersian cucumbers, dice to 2-inch in length, raw
In a well-heated skillet, dry roast hemp seeds and cashew or almonds for 2-3 minutes over medium-low heat. Stir-often so to not burn the seeds/nuts. Grind or pound them in a pestle and mortar until they become a coarse powder. Some parts remain small chunky bits are totally okay. Set aside ready to use.
Prepare shallots, cilantro, mint leaves, and scallions. Set each ingredient aside separately over a large plate and ready to use. Season the ground meat with lime juice, pepper, and salt.
Use the same skillet, add oil and pan fry the meat over medium-high heat until it’s completely cooked through and break up to fine bits and pieces, about 10 minutes. There should be a minimum amount of liquid in your skillet at this point. Turn off the heat.
While the skillet is still hot, add shallots, stir and use the remaining warmth to bring out the shallot fragrance. Season the meat with fish sauce, coconut aminos, lime juice, and chili flakes, and lastly add cilantro, mint leaves, and scallions. Toss and taste test to adjust the dish to your personal preference - perhaps more lime, fish sauce...etc.
Sprinkle the toasted hemp seeds and nut powder to replace toasted sticky rice over Thai larb. 1-2 tbsp a time until your desired level. Serve with cabbage wedges, green beans, and cucumbers on the side. Serve in room temperature.
If use ground chicken or turkey, best use 50% breast + 50% thigh meat.For Thai crushed dry chili flakes - Prik Pon. In the recipe, I use Thai bird's eye chili pepper powder. You can also use any crushed dry red pepper flakes. The nutrition label is calculated without cabbage, green beans, and cucumbers.