I love rabbit but I know that a lot of people just see them as pets and think it’s cruel to eat them. Funny how they don’t bat an eyelid when they are happily munching on other animals that are not traditionally kept as pets but hey-ho, each to their own.
This recipe is mainly based on Thai cuisine with influence from other Southeast Asian countries such as Indonesia but it was entirely created in my Frightful kitchen. Rabbit is not eaten in Thailand, except for perhaps in high-end westernised restaurants, but the flavours in this dish really go well with the gamey taste of rabbit.
If you have any qualms about rabbit you can easily use chicken or any other meat instead.
1 whole rabbit (approx. 1kg), cut into pieces
5cm fresh ginger
3 cloves garlic
1/2 lemongrass stalk
3 Thai chillies
1 Tbsp. Shrimp Paste (I used Indonesian Belachan but any type will do)
Approx. 80g seedless tamarind block (can use 5-6 Tbsp of store-bought tamarind concentrate)
White pepper, to taste
2 Tbsp. honey
1 Tbsp. black soy sauce (see ew dum ซีอิ๊วดำ) or Kecap Manis
1 1/2 Tbsp. fish sauce
5 kaffir lime leaves, bruised and torn
1 Spring onion, sliced
1 Make a ginger, garlic, lemongrass and chilli paste in a mortar and pestle and then add shrimp paste. Combine well and reserve for later. 2 Soak tamarind block in enough hot water to slightly cover and soak for 15 minutes. Using your hands squeeze the pulp and then use a sieve to make 5-6 Tbsp of tamarind. N.B. Store-bought tamarind concentrate works perfectly fine too just make sure it is from Thailand as Indian Tamarind for example is completely different. P.S. Excuse the photos of the tamarind; yes, I know exactly what it looks like… 3 Marinade rabbit in 5-6 Tbsp of tamarind, white pepper, honey, black soy sauce and fish sauce. Leave to marinade for 30 minutes or preferably overnight. 4 Fry the paste in some vegetable oil for 1-2 minutes until fragrant and then add the rabbit and mix well with the paste. Fry the rabbit for a few minutes until the flesh is no longer translucent and then add cold water until it is just covering the rabbit. Bring to a boil, add kaffir lime leaves and then braise on low for 30 – 40 minutes. 5 Add spring onion and serve with Thai jasmine rice.