2lemongrass stalks tough outer leaves removed and sliced
2shallotspeeled and sliced
2finely chopped garlic cloves
500gramsvenison mince
1small bunchchopped mint
1small bunchcoriander finely chopped
2juiced limes
2tbspThai fish sauce
1.5tspcaster sugar
3spring onionsfinely sliced
4little gem lettuce
4lime wedgesto serve
Instructions
Toast the rice in a dry frying pan over a medium heat, shaking the pan frequently for about 6 minutes until golden brown and fragrant. Grind to a coarse powder in a pestle and mortar.
Place a wok or wide frying pan over a high heat until hot. Add the oil, chilli, lemongrass, shallots and garlic and stir-fry for 30 seconds. Add the venison and stir-fry for 2-3 minutes until cooked.
Add the herbs, lime juice, fish sauce, sugar, toasted rice, and two thirds of the sliced spring onions and cook for a further minute to cook off the liquid.
Taste and adjust the seasoning with some more fish sauce, lime juice or sugar as required.Separate the leaves from the lettuces and pile a spoonful of the venison mixture into each lettuce leaf. Top with the rest of the sliced spring onions, a little chopped chilli and serve with a wedge of lime and boiled Jasmine rice if required.