150 g minced chicken
20 g fish sauce
3 g sugar
25 g fresh lemon juice
2 g roasted ground rice
3 g roasted dry red chilli powder

Vegetable
20 g finely sliced red onion
5 g finely sliced lemongrass
1 g finely sliced Kaffir lime leaves
10 g chopped spring onion
3 g chopped mint leaves
2 g chopped Thai parsley

To garnish
1 g fresh green coriander leaves
1 g fresh green mint leaves
20 g carved red radish

Portion :  190 g net weight

Cooking time : 10 minutes

 

Heat the wok until very hot. Cook chicken and remove from heat.

Add fish sauce, sugar and lemon juice. Mix well.

Add roasted ground rice and roasted dry red chilli powder. Mix well.

Add all the rest of vegetables and mix lightly.

Garnish and serve at room temperature.