Description
This chicken and shrimp laap or larp is a Laotian version of lettuce wraps. It’s low-carb, Paleo-friendly, Whole 30 approved, loaded with flavor and so fast and easy to make!
Yield: 4servings | Serving Size: 3rolls
Ingredients
1teaspooncoconut flour
1teaspoonoil
1small shallot, thinly sliced
1poundground chicken thighs
½poundlarge shrimp, peeled and chopped coarsely
2tablespoonsAsian fish sauce
2tablespoonsfresh lime juice
½teaspooncayenne pepper
2scallions, thinly sliced
¼cupchopped cilantro
¼cupminced fresh mint leaves
1head butter lettuce, washed and spun dry, and separated into leaves
Instructions
- On a parchment-lined baking tray, toast the coconut flour in a 300°F oven for 5 to 7 minutes or until the flour turns golden brown. (You can also toast the coconut flour in a dry pan over low heat instead.) Set aside.
- In the meantime, heat the oil in a large skillet over medium-high heat. Add the sliced shallot and sauté for 2 to 3 minutes or until softened.
- Add the ground chicken, and break it up with a spatula. Cook, stirring, for 3 to 5 minutes until no longer pink.
- Add the shrimp and stir-fry for another 2 to 3 minutes or until the shrimp is cooked through.
- Remove the pan from the heat and add the fish sauce, lime juice, toasted coconut flour, and cayenne pepper. Adjust the seasoning to taste.
Sprinkle the chopped herbs on top. To eat, wrap a 1/3 cup of laap in a lettuce leaf and devour.
Last Step:
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Nutrition
Serving: 3rolls, Calories: 220kcal, Carbohydrates: 5g, Protein: 34g, Fat: 6.5g, Saturated Fat: 1.5g, Cholesterol: 68mg, Sodium: 795mg, Fiber: 1.5g, Sugar: 2g
