Thai Salad Lettuce Bites
Although this may a first appear to be like San Choy Bau, it is actually quite different. It is served at room temperature and has wonderfully fresh aromatic flavours. It is a version of larb, a cold aromatic minced meat dish from Thailand.
Serves: 12 or 6 as an entrée
Preparation: 15 minutes
Cooking: 7 minutes
1 tablespoon peanut or extra virgin olive oil
500g chicken thigh fillet, finely chopped
½ bunch green onions (shallots), finely chopped
2/3 cup chopped coriander
1 tablespoon palm sugar
¼ cup fresh Lime Juice (3-4 Limes)
¼ cup Thai Fish Sauce (nam pla)
2 tablespoons finely grated ginger
1 tablespoon fried shallots
baby gem lettuce hearts (2 or more depending on size)
- Heat oil over high heat. Add chicken and cook, stirring to break up any lumps, until cooked through, about 6-7 minutes. Remove from heat and place chicken in a bowl.
- Add onion and coriander. Make a dressing by combining palm sugar, lime juice, fish sauce and ginger. (The palm sugar will dissolve in the lime juice.) Add to chicken and mix well.
- Separate lettuce leaves and serve each with a generous scoop of chicken mixture in the centre.