Laap Sauce for instant Waterfall Salads

Ingredients :

2 Pieces Meat or Fish
1 Teaspoon Butter
2 Tablespoons Chopped Onions
2 Tablespoons Chopped Chillies
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Kaffir Lime Leaves
1 Tablespoon Toasted Sticky Rice
2 Garlic Cloves
1 Tablespoon Lemon Juice
1 Tablespoon Fish Sauce
Mint Leaves


Put butter in a frying pan over a medium heat and fry the meat or fish medallion gently. It doesn't need to be cooked for long, turned once is usually enough.
Remove the meat/fish from the heat and set aside.
Chop the garlic finely, and mix together with all ingredients in a saucepan. 
Heat for 30 seconds just to warm it through, then spoon over the meat/fish.
Generally the fish or meat is best diced to allow perfusion of the flavours into the food.