Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons Sesame Seeds
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Water
  • 1 pound Ground Chicken Thigh
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Lemongrass (ground into a paste)
  • 2 cloves Garlic (crushed)
  • 1 Shallot (thinly sliced)
  • 1 teaspoon Ground Galangal
  • 1 Lime (juiced)
  • 2 Scallions (thinly sliced)
  • ½ cup Mint Leaves
  • ½ cup Cilantro Leaves
  • 12 Lettuce Leaves (Baby Romaine or Butter)
  • Fresh Chili (to serve)

Instruction

  • Place a wok or large saucepan over medium heat and add the sesame seeds. Toast until evenly browned.
  • Add the sesame seeds to a mortar and pestle or spice grinder, and crush until the mixture resembles fine breadcrumbs. Set aside.
  • Place the same wok or saucepan over high heat and add the fish sauce, water and ground chicken. Break up the chicken, and saute until cooked through, but not browned.
  • Add the sesame oil, lemongrass, and garlic, and mix well. Cook for another minute before turning off the heat.
  • Stir through the shallot, galangal and lime juice. Allow the mixture to cool for about 5 minutes before adding the scallions, mint, cilantro, and ground sesame seeds. Mix well.
  • Spoon the mixture evenly into the lettuce leaves and top with fresh chili, if desired