Ingredients

• 2 tbs jasmine or basmati rice
• 80ml (1/3 cup) lime juice
• 1 lime, zested
• 60ml (1/4 cup) fish sauce
• 4 large eschalots, thinly sliced
• 2 long green chillies, seeded, finely chopped
• 750g minced pork or chicken
• 1 tbs caster sugar
• 1 stalk lemongrass, white part only, finely chopped
• 4 kaffir lime leaves, (see note) centre vein removed, thinly shredded
• 2 tbs hoisin sauce
• 2 tbs vegetable oil
• 1 bunch coriander, leaves picked, roughly chopped
• 35g (1/4 cup) roasted peanuts, roughly chopped
• Thai basil leaves or mint, cucumber wedges, butter leaf lettuce leaves and
• Steamed jasmine rice, to serve

Description

Chiang Mai Salad Recipe - Heat A Small, Heavy-based Pan Over Medium Heat Until Hot. Add Rice And Cook, Stirring, For 2 Minutes Or Until Golden. Cool, Then Coarsely Grind In A Blender Or Using A Mortar And...

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