In a small saucepan add ⅓ c of water and ¼ c of sugar. Mix and allow to cook on medium heat until the water begins to brown in color. Add in the 1 tsp of red pepper flakes, mix and cook for another 30 seconds. Take off the heat, add in the 2 tbsp fish sauce and 2 tbsp fresh squeezed lime juice. Mix and pour into a small dish and set aside.

Pour 3 tbsp jasmine rice into a pan, over medium/high heat toast rice for about 5 minutes until toasted brown. Once browned, pour into a mortar and pestle to grind the rice into fine pieces and set aside.

Prep your ingredients: slice the shallot thinly, roughly chop the cashews, thinly slice the scallions (white and green parts) and carmen pepper, roughly chop the cilantro and mint, and set everything aside.

Heat a wok or cast iron to high heat. Add 2 tbsp coconut oil and half the sliced shallot. Mix around continuously until fried golden brown. Take out of the oil, leaving the oil in the pan, and place the fried shallot onto a paper towel. Add a pinch of salt and mix together with your hands.

Add the shrimp to the heated oil in the hot pan, add a pinch of salt, and allow to brown by leaving the shrimp for one minute without moving. Flip the shrimp over to cook on the other side. Add the ground and toasted rice and 3 tbsp of the sweet and spicy fish sauce to the shrimp, mix until well combined. The rice will begin to absorb the liquid, continue to toss the shrimp and rice around and slowly add in the sauce while mixing. Add in the fresh chopped scallions, cilantro, mint, remaining half of the raw shallot, and thinly sliced carmen pepper. Mix and allow to cook for about 1 more minute to combine all the flavors and for the sauce to thicken up.

Serve with baby gem lettuce- using each leaf as a ‘cup’ to dish the shrimp larb mixture into. Garnish with chopped cashews, fresh herbs and lime wedges.

Enjoy immediately!