300g green onions (shallots) thinly sliced on the diagonal
150g coriander leaves
100g mint leaves
60mls lime juice
110g Bean sprouts
Baby coz lettuce leaves to serve
Heat a wok over medium-high heat. Add rice and cook, stirring, for 3-4 minutes or until a deep golden brown. Transfer to a mortar and pestle (or small food processor) and gently pound until crushed. Set aside.
Heat half the oil in a wok over high heat until just smoking. Add lamb and cook, stirring with a wok charn or metal spatula to break up any lumps, until lamb changes colour and begins to brown. Remove lamb, set aside. Return wok to the heat, add remaining oil, garlic and ginger, stir to combine. Add chilli and lemongrass, cook, tossing, for 2 minutes or until aromatic. Return lamb mince to the wok. Stir to combine well. Add fish sauce and sugar, stir to combine. Remove from heat. Add the eschallots, green onions, coriander and mint and gently toss to combine. Add lime juice . Fold bean sprouts through.
Place lettuce on serving plates. Spoon lamb mixture among serving bowls. Top with toasted rice. Serve immediately.
