This recipe from the September issue of Bon Appetit was developed by Dale Talde at Talde Restaurant in Brooklyn NY. Light and easy to prepare it is a great starter for a meal or party pickup and you save on washing the silverware.
4 tablespoons fish sauce divided
2 tablespoons fresh lime juice
2 tablespoons sugar
1/2 serrano chile with seeds, miniced and divided.
1 pound ground dark meat chicken
1/2 cup minced shallots
1/4 cup oyster sauce
1 tablespoon all purpose flour
1 glove garlic minced
3 tablespoons vegetable oil divided
1 head Bibb or romaine lettuce, leaves separated
thinly slcied scallions optional.
Combine 2 tablespons fish sauce, lime juice, sugar and half of chile and seeds with 2 tablespoons water in a smalll bowl and whish well. Set aside as dipping sauce.
Combine remaining 2 tablespoons fish sauce, remaiing chile and seeds, chickens, shallots, oyster sauce,flour and garlic in medium bowl and mix well.
Using damp hands, shape chicken mixture into eight 3" diameter patties. Place on plate, cover and chill for 3 minutes.
Heat 1 1/2 tablepoons oil in heavy skillet over medium high heat. Add 4 pattties and cook until browned about 3-4 minutes each side. Repeat with oil and other 4 patties.
Wrap each pattie in a lettuce leaf and garnish with sliced scallion and serve with dipping sauce.