Chicken and Shrimp Laap
User Reviews
5
Chicken and Shrimp Laap
Description
This recipe begins by toasting coconut flour until golden to bring out its aroma, which contributes a gentle crunch and mild nutty notes to the dish. Ground chicken is cooked until no longer pink, then combined with coarsely chopped shrimp sautéed briefly until cooked through.
The cooked meats are removed from heat and mixed with savory fish sauce and fresh lime juice, balancing saltiness and acidity. Cayenne pepper adds heat, while fresh scallions, cilantro, and mint provide brightness and herbaceous flavors. Wrapping the laap mixture in butter lettuce creates crisp, refreshing bites.
Laap is traditionally served in lettuce wraps that highlight the texture contrast and allow for easy handheld eating. The balance of seasoned meats with aromatic herbs makes it a flavorful, light dish that can be shared as an appetizer or light meal.
Ingredients
- 1 teaspoon coconut flour
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 shallot thinly sliced, small
- 1 pound chicken thigh ground
- ½ pound Shrimp peeled and chopped coarsely, large
- 2 tablespoons fish sauce Asian
- 2 tablespoons lime juice fresh
- ½ teaspoon cayenne pepper
- 2 scallions (thinly sliced)
- ¼ cup cilantro chopped
- ¼ cup mint minced, fresh leaves
- 1 butter lettuce washed and spun dry, and separated into leaves, head
Instructions
- 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.
- 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 3 to 5 minutes until no longer pink.
- Add the shrimp and stir-fry for another 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 1/3 cup of laap in a lettuce leaf and devour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 3rolls | |
| Calories | 220kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 34g | 68% |
| Fat | 6.5g | 10% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 68mg | 23% |
| Sodium | 795mg | 33% |
| Fiber | 1.5g | 6% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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