Warm salad of spicy minced chicken
This is a style of larp, or salad, from the north of Thailand, although it's really a stir-fry served on lettuce. The heat from the chillies and the flavour of fresh lime make it irresistible; with a bowl of rice, it's truly a great meal. Think of it as the Thai sang choi bao. You can add just about any meat you like. I love duck - the extra bit of gaminess tastes fantastic with the hot and sour flavours of the dressing.
|2||Garlic cloves, chopped|
|4||Green chillies, chopped|
|2 Tbsp||Peanut oil|
|150 g||Boneless chicken thighs, skinless, finely chopped|
|1 pinch||Sea salt|
|½||Spanish onion, halved and finely sliced|
|50 g||Green beans, trimmed and finely sliced|
|1 pinch||Caster sugar|
|1 Tbsp||Fish sauce|
|2 Tbsp||Lime juice|
|½ handful||Fresh mint|
|½ handful||Fresh coriander|
|½||Baby cos lettuce, separated and washed|
|1 tsp||Ground roast rice|
- Pound the garlic (chopped) and chillies (chopped) in a mortar with a pestle to form a fine paste. Heat a wok until just smoking.
- Add the peanut oil and, when hot, stir-fry the chicken (finely chopped), sea salt, onion (halved and finely sliced) and beans (trimmed and finely sliced) for about a minute.
- As soon as the chicken turns white, remove from the heat and add the pounded garlic and chilli, sugar, fish sauce, lime juice and herbs. Stir together, taste, then adjust the seasoning if necessary.
- Put the lettuce leaves on a plate and spoon the chicken mixture over the top. Sprinkle with the ground roast rice to serve.