• Toast the Thai sticky rice in a dry pan over medium heat until golden brown. Allow to cool, then grind to a coarse powder.
• Place a small amount of water in a pan and bring to a gentle simmer. Add the chicken mince and cook, stirring regularly, until no pink remains.
• Remove from the heat.
• Season with lime juice and fish sauce to taste, then stir to combine.
• Add the crushed toasted rice and chilli flakes, mixing well. Fold through the chopped mint and fresh coriander.
• Taste and adjust the seasoning with additional lime juice or fish sauce if required. Serve immediately.

Pescatarian Option

• Heat a pan over medium-high heat. Add Vegetable oil. Add the King prawn and cook for 2–3 minutes, stirring regularly, until pink and just cooked through. Remove from the heat and continue with the Lime juice, Fish sauce, toasted rice, Chilli flakes and herbs.

Vegetarian/vegan Option

• Pat the tofu dry with kitchen paper. Heat a pan over medium-high heat. Add Vegetable oil. Add the Firm tofu and cook for 4–5 minutes, stirring occasionally, until lightly browned and excess moisture has evaporated. Remove from the heat and continue with the Lime juice, Fish sauce, toasted rice, Chilli flakes and herbs.