for 4 person

Rice

50 g	perfumed rice
1 tsp	chilli flakes

Chicken

	sesame oil for frying
500 g	mince (chicken)
1 stick	lemongrass, core finely chopped
2 tbsp	fish sauce
1	lime, the whole juice
1 cm	ginger, finely grated

Vegetables

1	spring onion, cut into rings, green into stripes
1	shallot, cut into thin rings
200 g	celery, thinly sliced

herbs

1	cucumber, peeled, quartered in slices
½ bunch	coriander, torn into pieces
½ bunch	Thai basil
4	lettuce leaves

How it's done

Rice

Without adding any oil, toast the rice in a non-stick frying pan, stirring constantly until golden brown. Blitz the rice and chilli flakes in a food processor, set aside.

Chicken

Heat the oil in the same pan, stir fry the chicken for approx. 5 mins., reduce the heat. Add the lemongrass, fish sauce, lime juice and ginger.

Vegetables

Mix the spring onions, shallots and celery in with the chicken, simmer for a further 2 mins.

herbs

Mix the cucumber, herbs and rice & chilli mixture in with the chicken salad. Serve on lettuce leaves.

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