How To Make Chicken and Shrimp Laap
A dish straight from Laos right at your table, this chicken and shrimp laap is made with lettuce-wrapped chicken and shrimp well-seasoned with herbs!
Serves:
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
Instructions
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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.
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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.
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Add the ground chicken, and break it up with a spatula. Cook, stirring, for about 3 to 5 minutes until no longer pink.
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Add the shrimp and stir-fry for about 2 to 3 minutes or until the shrimp is cooked through.
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Remove the pan from the heat and add the fish sauce, lime juice, toasted coconut flour, and cayenne pepper. Adjust the seasoning to taste.
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Sprinkle the chopped herbs on top. To eat, wrap a ⅓ cup of laap in a lettuce leaf and enjoy!
Nutrition
- Calories: 326.78kcal
- Fat: 20.82g
- Saturated Fat: 5.48g
- Trans Fat: 0.11g
- Monounsaturated Fat: 8.70g
- Polyunsaturated Fat: 4.52g
- Carbohydrates: 5.90g
- Fiber: 1.69g
- Sugar: 1.88g
- Protein: 28.21g
- Cholesterol: 182.57mg
- Sodium: 1127.40mg
- Calcium: 79.21mg
- Potassium: 517.26mg
- Iron: 2.42mg
- Vitamin A: 148.23µg
- Vitamin C: 7.27mg
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