Ingredients
1tspcoconut flour
1tspoil
1small shallot,thinly sliced
1lbground chicken thighs
½lblarge shrimp,peeled and chopped coarsely
2tbspAsian fish sauce
2tbspfresh lime juice
½tspcayenne pepper
2scallions,thinly sliced
¼cupcilantro,chopped
¼cupfresh mint leaves,minced
1head butter lettuce,washed and spun dry, and separated into leaves
Preparation
On a parchment-lined baking tray, toast the coconut flour in a 300 degrees F oven for about 5 to 7 minutes or until the flour turns golden brown, or toast the coconut flour in a dry pan over low heat instead. Set aside.
In the meantime, heat the oil in a large skillet over medium-high heat. Add the sliced shallot and sauté for 2 to 3 minutes or until softened.
Add the ground chicken, and break it up with a spatula. Cook, stirring, for about 3 to 5 minutes until no longer pink.
Add the shrimp and stir-fry for about 2 to 3 minutes or until the shrimp is cooked through.
Remove the pan from the heat and add the fish sauce, lime juice, toasted coconut flour, and cayenne pepper. Adjust the seasoning to taste.
Sprinkle the chopped herbs on top. To eat, wrap a ⅓ cup of laap in a lettuce leaf and enjoy!
