Method

• 1.
  Place chillies in a wok over medium heat and cook for 2-3 minutes, tossing regularly, until fragrant and toasted.
• 2.
  Remove from wok and cool slightly, then roughly crush one chilli in a mortar and pestle. Keep remaining chillies whole.
• 3.
  Return wok to medium heat and add the rice. Cook, tossing regularly, for 5-6 minutes until rice is browned all over.
• 4.
  Remove from the pan and crush to a coarse powder in a mortar and pestle.
• 5.
  Return wok to medium heat and add oil.
• 6.
  Add ginger and eschalot and cook, stirring occasionally, for 2 minutes until softened and light golden.
• 7.
  Add garlic, lemongrass and galangal, and cook for 2 minutes to soften.
• 8.
  Add soy, sugar, duck and ground and whole chilli and toss to combine.
• 9.
  Add long green shallot, coriander and snake beans and remove from the heat.
• 10.
  Spoon into a bowl, scatter with crushed toasted rice and serve with lettuce, extra coriander sprigs, crispy shallots and lime wedges.