Mushroom larb

Method

1. Toast the rice in a large frying pan over a low-medium heat, shaking regularly, for about 10 minutes until richly golden all over. Tip into a pestle and mortar or spice grinder and crush to a powder.
2. Return the frying pan to a high heat and add the oil along with half the mushrooms and a good pinch of salt. Cook, stirring every now and then, for about 2 minutes until golden and tender. Push to one side, then add the rest of the mushrooms and repeat. Remove the pan from the heat, add ½ tbsp fish sauce and the shallots, then leave for a minute.
3. Stir in the rest of the fish sauce along with the chilli flakes, lime juice and mint. Taste and adjust the flavour, adding more lime or fish sauce as you prefer. Stir in the rice powder and spoon into lettuce leaves to serve.