50g rice, toasted in a dry frying pan until crisp and then blitzed to a powder in a food processor or pestle and mortar
3tbsp Thai basil
3tbsp fresh coriander
25-30 mint leaves
1 tbsp chilli flakes
Juice and zest of 2 limes
1 tbsp Vegan fish sauce
1 banana shallot (or a couple of small round shallots), finely sliced
12 large baby gem leaves
4 spring onions, finely sliced
2 tbsp groundnut oil (or vegetable oil)
Method
Blitz the mushrooms in a food processor until finely chopped.
Heat a sauté pan with some oil and fry the mushrooms until the liquid has evaporated.
Drain off any liquid then mix in all the remaining Ingredients, apart from the gem lettuce, stirring gently so everything is loosely combined, then mix.
Fill each lettuce leaf with the mushroom mixture and serve.
