Spicy chicken salad
INGREDIENTS
2 tablespoons long-grain
white rice
1 tablespoon peanut oil
10cm stick (20g) fresh lemon grass, chopped finely
2 fresh small red Thai chillies, chopped finely
2 cloves garlic, crushed
1 tablespoon finely chopped fresh galangal
750g chicken mince
1 (130g) Lebanese cucumber, seeded, sliced thinly
1 small (100g) red onion,
sliced thinly
100g bean sprouts
½ cup loosely packed fresh Thai basil leaves
1 cup loosely packed fresh coriander leaves
4 large iceberg lettuce leaves
Dressing
1/3 cup (80ml) lime juice
2 tablespoons fish sauce
2 tablespoons kecap manis
2 tablespoons peanut oil
2 teaspoons grated palm sugar
½ teaspoon sambal oelek
METHOD
Heat the dry wok; stir-fry the rice until browned lightly. Blend or process (or crush using mortar and pestle) the rice until it resembles fine breadcrumbs.
Dressing
Place all ingredients in a screw-top jar; shake well.
Heat the oil in wok; stir-fry the lemon grass, chilli, garlic and galangal until fragrant. Remove from the wok. Stir-fry the chicken, in batches, until changed in colour and cooked through.
Return the chicken and lemon-grass mixture to wok with about one-third of the Dressing; stir-fry for about 5 minutes or until the mixture thickens slightly.
Place the remaining dressing in a large bowl with chicken, cucumber,
onion, sprouts and herbs; toss gently to combine. Place lettuce leaves on serving plates; divide larb among the leaves, sprinkle with the ground rice.
Not suitable to freeze or microwave.
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