This mild yet fragrant Cambodian dish is similar in concept to the spicier Lao lap and the northern Thai laab.

Can be served either straight from the wok or at room temperature, typically with rice and other dishes.

1. Process the garlic, galangal, chillies and shrimp paste to a smooth paste using a spice grinder, adding a little oil if required.
2. Heat the oil in a wok, add the processed mixture and stir-fry over a low heat for 2-3 mins until fragrant.
3. Increase the heat and add the minced chicken and spring onions. Stir-fry for about 2 mins until the chicken has changed colour all over, then splash with the fish sauce and stir-fry for a further 30 secs. add the water and cook for a further 3-4 mins, stirring occasionally until the liquid has gone and the chicken is virtually cooked.
4. Remove from the heat and stir in the toasted rice powder, mint, basil and lime juice. Raste and add salt and/or more lime juice if required.
5. Sprinkle with black pepper and transfer to a serving dish. Serve hot or at room temperature.