Laab tod (deep-fried laab meatballs) served in lettuce with mint

Put sticky rice and kaffir lime leaves in a pan and toast over heat, stirring constantly; the heat can be high as long as it keeps moving. Remove the stems.

When the rice is coloured and toasty and the lime leaves crispy, grind to a fine powder in a mortar and pestle; small chunks are fine.

Combine ground pork with all the toasted rice powder, minced galangal, lemongrass, shallots, cilantro with stems and sawtooth coriander.

Season with fish sauce, lots of lime juice and chilis; mix thoroughly by hand.

Form loose meatballs, not perfectly round or smooth, so the rough edges crisp. Optionally microwave a little of the mix to taste.

Deep fry in oil at 350, nudging the meatballs early so they do not stick and skimming out loose bits so they do not burn the oil; fry to a dark brown, not light golden.

Serve wrapped in a little lettuce with raw mint.