1 Tablespoon / 15 grams Thai sticky rice (uncooked)
1 Tablespoon / 14 grams Neutral oil
12 ounces / 300 grams Mamu
3 teaspoons / 3 grams Thai chili pepper flakes
2 Tablespoons / 30 grams Coconut aminos or soy sauce
2 Tablespoons plus 2 teaspoons / 40 grams Lime juice
2 teaspoons/ 8 grams Vegan fish sauce
1 each / 30 grams Shallot, small diced
4 leaves or 20 leaves/ 4 grams Culantro or cilantro, minced
3 each / 6 grams Green onions, minced
20 each / 3 to 4 grams Fresh mint leaves
Lettuce cups to serve
Cooked Thai sticky rice to serve
Green papaya salad to serve
- Toast uncooked sticky rice on low heat in a frying pan with no oil until it is browned and emits a nutty fragrance. Let cool and, using a spice grinder or mortar and pestle, grind into a fine powder. Set aside.
- Return the frying pan to medium heat and add oil. Add Mamu, breaking it up into small pieces as it cooks. Once Mamu is firm and lightly browned, remove from heat.
- Add toasted rice powder and chili flakes. Stir. Add coconut aminos, lime juice, and vegan fish sauce. Stir. Add shallots, culantro or cilantro, green onions, and mint. Stir.
- Garnish with additional mint leaves and culantro. Serve with lettuce cups, Thai sticky rice, and/or green papaya salad.