Thai Chicken Lettuce Cups

Toasted rice powder

• 30 g Jasmine rice

Chicken filling and to serve

• 1 head Romaine lettuce
• 2 Shallot
• 3 cloves Garlic
• 2 pieces Dried red chili
• 2 Lime
• 2 tbsp Fish sauce
• 2 tsp Palm sugar
• 1 tbsp Vegetable oil
• 450 g Minced chicken
• 15 g Fresh coriander
• 10 g Fresh mint
• 10 g Fresh basil

1. Toast the jasmine rice in a dry frying pan over medium heat for 6 to 8 minutes, shaking often, until deep golden and nutty. Tip into a mortar and pestle and pound to a coarse powder, like gritty sand. Set aside.
2. Separate the romaine lettuce into cup-like leaves, then rinse and spin or pat dry so they stay crisp. Thinly slice the shallots, finely chop the garlic, and crumble the dried red chilli. Zest 1 lime and squeeze both limes.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the shallots and cook for 2 minutes until softened, then add the garlic and dried red chilli and cook for 30 seconds until fragrant. Add the minced chicken and stir-fry for 5 to 7 minutes, breaking it up, until cooked through with no pink remaining.
4. Stir in the fish sauce, palm sugar, lime juice and lime zest, and cook for 1 to 2 minutes until glossy and well seasoned. Take off the heat and stir through most of the toasted rice powder, keeping a little back for sprinkling. Taste and adjust with a little more lime juice if you want it brighter.
5. Roughly tear the fresh coriander, fresh mint and fresh basil. Spoon the warm chicken into the lettuce leaves and top with the herbs. Finish with the remaining toasted rice powder and serve straight away.

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