500g raw LEAN minced fish, pork, beef or chicken or 2 Cups cooked meat, finely diced
If using raw meat you need about 50ml canola oil to cook it
For the dressing you need
1 – 2 red or white shallots, finely chopped
2 spring onions finely sliced, including green leaves
250ml coriander loosely packed, finely chopped
About 10 mint leaves, finely chopped
1 clove garlic finely crushed
2-3 red chillies or half green chillies, thinly sliced
30ml fish sauce
30ml lime or lemon juice
20ml sesame oil
100ml raw white rice
Heat the oil and stir fry the mince until it is cooked.
If using left-over cooked meat cut it into tiny cubes, about 5mm
For the dressing
I place all the ingredients in the serving bowl, stir well and mix the meat with the dressing and allow it to stand for at least 30 minutes
Place the raw rice into a dry pan or wok. Heat it on high, stirring occasionally until all the rice has turned golden brown. Place the toasted rice into a pestle and mortar or an electric grinder and grind to a course powder.
Sprinkle the rice powder over the salad before serving.
If serving food within 30 minutes it can remain at room temperature, otherwise it is best to refrigerate it.
You need ‘bowl-shaped’ firm lettuce leaves. I find Baby Gem or small Cos lettuce work best. Wash the leaves and pile them on a plate for guests to serve themselves, alternatively spoon some meat salad into individual leaves.
Traditionally this is enjoyed as finger food, but you can eat it with a knife and fork!