Name: Chicken and Shrimp Laap
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
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 spun dry, and separated into leaves)

1

On a parchment-lined baking tray, toast the coconut flour in a 300°F oven for 5 to 7 minutes or until the flour turns golden brown. (You can also toast the coconut flour in a dry pan over low heat instead.) Set aside.

2

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.

3

Add the ground chicken, and break it up with a spatula. Cook, stirring, for 3 to 5 minutes until no longer pink.

4

Add the shrimp and stir-fry for another 2 to 3 minutes or until the shrimp is cooked through.

5

Remove the pan from the heat and add the fish sauce, lime juice, toasted coconut flour, and cayenne pepper. Adjust the seasoning to taste.

6

Sprinkle the chopped herbs on top. To eat, wrap a 1/3 cup of laap in a lettuce leaf and devour.

Chicken and Shrimp Laap

Ingredients

12 Ingredients

Instructions

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