for 4 servings
- 14 ounces
fresh chile peppers (green and red)
- 3 tablespoons
- Limes (juiced)
- 2 tablespoons
- 2 pieces
fresh Ginger root (the size of a walnut)
- ½ cup
Peanuts (roasted and salted)
Finely chop the chicken and mix with the fish sauce, lime juice and sugar. Marinate for about 30 minutes.
Peel the ginger and shallots and cut into approximately 5 mm dice. Wash and trim the chillies and cut into rings. Wash the limes and cut into approximately 5 mm dice.
Place the ginger, shallots, chilli rings, limes and peanuts in bowls.
Wash and sort the lettuce, spin dry and tear into pieces. Arrange on a large platter.
Cook the marinated chicken in a pan for about 2-3 minutes, stirring. Cool slightly and with moistened hands form into small portions about the size of walnuts. Arrange on the lettuce.
Garnish with a mixture of chilli, lime and nuts.