This recipe is a typical dish from Laos and the favorite of Poppy. He changed the recipe a bit to adapt to the european taste by replacing "som mou" (fermented raw porc) by marinated chicken. Seasoning herbs, lime and the crisp of the salad are a breath of fresh air, perfect entry course in summer! The plate is at the center of the table and everybody use the lettuce as a "spoon". You can add a glaze of lime for more acidity!
- 2 chicken breasts
- Thai rice
- 150g sausage mixture
- 3 shallots
- 2 garlic cloves
- 1 or 2 tbsp red curry paste
- Cayenne pepper
- Nuoc mam
- Soy sauce
- 2 egg whites
- Neutral oil for frying
- Batavia or iceberg lettuce
- The previous day: Cook 1 cup of rice al dente
- The next day: Mix together the rice, the sausage mixture, add the shallots cut thinly, the crushed garlic and the red curry paste.
Add a little bit of salt. Mix together. We are making the fried balls with this mixture.
- Put the egg whites in a bowl. Dive your hand in it and form the balls tightly to prevent them from breaking during cooking.
- Fry the balls until golden. Reserve.
- Steam cook the chicken breasts then marinate them in a mix: chilly/lime/soy sauce.
- In a big plate, crumble the balls, cut the chicken into small pieces, add lots of chive and coriander.
- Season with lime, nuoc man and Cayenne pepper.
Before serving add the crushed peanuts. Pre-cut the leaves of lettuce. It's ready!