One of my all-time favourite Thai side salad recipes. Its wonderfully fragrant with a hot and sour tang, If I'm having friends over for a Thai dinner this is always on the menu in addition to BBQ pork spare ribs, green papaya salad and sticky rice . 

Ingredients

• 600g chicken mince 
• 2 shallots finely sliced
• 60 grams toasted raw sticky rice
• 3 tablespoons lime juice 
• 2 tablespoons Lemon Juice 
• 3-4 tablespoons fish sauce
• A good pinch of chilli powder or chilli flakes
• 1/2 teaspoon sugar
• 1/2 bunch mint
• 1/2 bunch coriander leaves
• Iceberg lettuce

Method

1. Place sticky rice in the oven and toast until golden brown process to a fine powder in a pestle and mortar. 
2. Stir-fry the chicken in a well-seasoned wok for 5-8 minutes with a small amount of vegetable oil.  
3. When cooked transfer to a bowl add the ground rice, fish sauce, sugar, chilli, lime and lemon juice, toss to combine.  Adjust seasoning if necessary (fish sauce , sugar, chilli, lime and lemon juice.)
4. Fold through the mint and coriander leaves.
5. Serve with torn or shedded iceburg lettuce