Ingredients
4 tablsps fish sauce divided
2 tablsps fresh lime juice
2 Tablsps sugar
1 thai chile or 1/2 serrano chili with seeds minced and divided
1 lb ground chicken
1/2 cup minced shallots ( about 2 large)
1/4 cup oyster suace
1 Tasblsp all purpose flour
1 garlic clove, minced
3 Tablspns veggie oil divided
1 head bib lettuce leaves separated
Thinly sliced scallions
Preparation
Combine 2 Tbsps fish sauce , lime juice, sugar, half of the chili and seeds and 2 tbsps water in shallow bowl. Whisk to blend set dipping sauce aside. Combine remaining 2 Tbsps fish sauce remaining chili and seeds, chicken, shallots, oyster sauce, flour and garlic in a medium bowl, mix until all ingredients are evenly incorporated. Using damp hands ( to prevent the chicken mixture from sticking to you hands while forming the patties ) shape chicken sausage mixture in to eight 3 " diameter patties. Place patties on a plate Cover and chill for 30 mins to allow flavors to meld. Heat 1 1/2 Tbsp oil in a med heavy skillet over medium heat. Add 4 chicken sausage patties and cook until browned and cooked through 3-4 mins per side Repeat with remaining 1 1/2 Tbsps oil and 4 patties Wrap each patty in a lettuce leaf Garnish with sliced scallions if using. Serve wraps with dipping sauce
