Chicken and Shrimp Laap
This Chicken and Shrimp Laap is a delightful Laotian take on lettuce wraps. It's packed with flavor, low in carbs, and suitable for Paleo and Whole30 diets, making it a healthy choice. Plus, it's incredibly quick and simple to prepare!
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Ingredients
- 1 teaspoon coconut flour
- 1 teaspoon oil
- 2 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice
- ½ teaspoon cayenne pepper
- 2 scallions
- ¼ cup chopped cilantro
- ¼ cup minced fresh mint leaves
- 1 head butter lettuce
- 1 small shallot
- 1 pound ground chicken thighs
- ½ pound large shrimp
Instructions
- 1
Preheat your oven to 300°F and spread coconut flour evenly on a baking sheet lined with parchment paper. Toast it for approximately 5 to 7 minutes, or until it reaches a lovely golden hue. (Alternatively, you can toast the coconut flour in a dry skillet over low heat.) Set it aside once done.
- 2
Meanwhile, pour oil into a large skillet and heat it over medium-high heat. Toss in the sliced shallot and sauté for about 2 to 3 minutes, or until it becomes tender.
- 3
Introduce the ground chicken to the skillet, using a spatula to break it apart. Continue cooking while stirring for 3 to 5 minutes, ensuring it’s no longer pink.
- 4
Incorporate the shrimp into the mix and stir-fry for an additional 2 to 3 minutes, or until the shrimp is fully cooked.
- 5
Take the skillet off the heat, then mix in the fish sauce, lime juice, toasted coconut flour, and cayenne pepper. Taste and adjust the seasoning as desired.
- 6
Top with the freshly chopped herbs. For serving, take a 1/3 cup portion of the laap and wrap it in a lettuce leaf before enjoying.