Thai Lettuce Wraps with Som Tam Chicken
A celebration of Maureen lettuces - inspired by Northern Thai cuisine… Very summery for this mad weather we’ve been having.
Serves 2
juice of 1 lime (about 3 tablespoons of juice)
large pinch of dried chilli flakes (or chopped red chilli if in season)
1 tablespoon fish sauce
1 tablespoon granulated sugar (or palm sugar if you have it)
1 scallion (aka spring onion) finely sliced
1 stem of spring garlic or garlic scape, finely sliced (or a sliced clove of garlic)
1 small bunch of mint
1 small bunch of coriander
1 small bunch of radishes
1 cooked chicken breast or thighs / drumsticks
1 Maureen lettuce (or little gem lettuce), whole leaves removed and washed
Make the dressing. Mix the lime juice, chilli flakes, sugar & fish sauce in a small bowl. Stir to dissolve the sugar. Taste and add more sugar, chilli and/or fish sauce if required. It should taste nicely balanced - sweet and sour and salty and spicy all that the same time.
Add the sliced scallion & spring garlic to the dressing.
Chop some of the mint leaves and coriander leaves and add to the dressing. Leave some of the mint and coriander whole for serving.
Finely slice the radish and slice up the chicken (the chicken can be hot or cold) and then add to the dressing.
Serve a platter of lettuce leaves, mint and coriander sprigs and the chicken / radish mix for people to load up their lettuce wraps themselves.
