Step 1

Place ingredients for dressing in screw-top jar; shake well.

Step 2

Heat dry wok; stir-fry rice until lightly browned. Blend or process (or crush using mortar and pestle) rice until it resembles fine breadcrumbs.

Step 3

Heat oil in same wok; stir-fry lemon grass, chilli, garlic and galangal until fragrant. Remove from wok. Stir-fry chicken, in batches, until changed in colour and cooked through.

Step 4

Return chicken and lemon grass mixture to wok with about one-third of the dressing; stir-fry about 5 minutes or until mixture thickens slightly.

Step 5

Place remaining dressing in large bowl with chicken, cucumber, onion, sprouts and herbs; toss gently to combine. Place lettuce leaves on serving plates; divide larb salad among leaves, sprinkle with ground rice.