Chicken and Shrimp Laap (Larb)
Ingredients
-
1
teaspoon
coconut flour
-
1
teaspoon
oil
-
1
small
shallot, thinly sliced
-
1
pound
ground chicken thighs
-
½
pound
large shrimp, peeled and chopped coarsely
-
2
tablespoons
Asian fish sauce
-
2
tablespoons
fresh lime juice
-
½
teaspoon
cayenne pepper
-
2
scallions, thinly sliced
-
¼
cup
chopped cilantro
-
¼
cup
minced fresh mint leaves
-
1
head
butter lettuce, washed and separated into leaves
Instructions
- Toast the coconut flour in a 300°F oven for 5 to 7 minutes until golden brown.
- Heat oil in a large skillet over medium-high heat and sauté the sliced shallot for 2 to 3 minutes.
- Add the ground chicken and cook for 3 to 5 minutes until no longer pink.
- Stir in the shrimp and cook for another 2 to 3 minutes until cooked through.
- Remove from heat and mix in fish sauce, lime juice, toasted coconut flour, and cayenne pepper.
- Adjust seasoning to taste and sprinkle with chopped herbs.
- To serve, wrap a ⅓ cup of the mixture in a lettuce leaf.
Nutrition Facts (estimated)
Servings
4 servings
Calories
220
Total fat
6.5g
Total carbohydrates
5g
Total protein
34g
Sodium
795mg
Cholesterol
68mg
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