Larb chicken in lettuce cups

Chop tomato, shallots, cut lime to wedges size. Leave aside

Mince the chicken breasts into tiny pieces.

Pour ½ of water in the small saucepan, heat the water up on high heat.

Adding the minced chicken, break up ant lumps and stir well. Then add chilli flakes and toasted rice powder. Stir-fry the chicken for 4 mins then Remove from the heat.

Add shallots, lime juice and fish sauce, stirring, then add the chopped tomato

Toss in the mint leaves. Serve with the lettuces and other salad veg and a lime wedge on the side.

(You can buy this toasted rice powder (Khao Khua) from most Asian grocery shops. To make toasted rice powder, heat a wok or pan over high heat. Add raw rice (2-3 tsp) and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. To grind the rice into powder, you can either do it by hand using a mortar and pestle, or you can grind it in a food processor or blender. The toasted rice powder will give you the nuttiest favour.)