This makes lovely canapés, leaves of gem lettuce, washed and used a wrap. The leaves are filled with an explosion of flavour consisting of crispy rice that has been cooked in a Thai green curry paste, crushed peanuts, crispy onions,fresh mint and coriander and dressed in a soy, lime and chilli dressing
Preheat the oven to 200C
Put the cooked rice into a bowl with 2 tablespoons of a vegan green Thai curry paste and table spoon of oil. mix well.
Spread the rice mixture thinly onto a metal baking tray and bake for 20 mins, stirring halfway through.
Try not to over bake and burn the rice, as it will become hard.
after 30 mins take the rice out and allow to completely cool.
While the rice is cooking in the oven, prep the other items
Finely chop the mint and coriander and place into a large bowl
Toast the desiccated coconut in a dry frying pan until lightly toasted – place in the bowl with the herbs.
Put the peanuts into a blender and make them into a peanut crumb and place in the bowl with the herbs
Put the crispy onions into the bowl
Add the rice to the bowl once it has completely cooled.
Mix the contents thoroughly.
Now Make the dressing and keep separate until ready to serve.
To make the dressing, In a small bowl put :
2 Tbsp light soy sauce, 1 Chilli finely chopped, 1 crushed clove garlic, juice of 1 lime, 1 tsp agave syrup
mix and allow to sit until ready to serve.
20 mins before serving, take the gem lettuces and separate the leaves, rinse them and shake dry.
To serve, take a lettuce leaf and place a tablespoon of the filling into a leaf of the lettuce and place them onto a large serving plate.