1 stalk lemongrass, white part only, thinly sliced diagonally
1 long fresh red chilli, seeded, finely chopped
2 garlic cloves, crushed
60ml sweet chilli sauce
1 tbsp fish sauce
1 tbsp lime juice
2 tsp brown sugar
1 red onion, thinly sliced
Large handful coriander leaves
4 kaffir lime leaves, finely shredded
500g potatoes, cut into chips
Heat a wok over high heat. Add the rice and cook, tossing, for 3-5 minutes or until lightly golden brown. Remove from heat and set aside to cool slightly. Transfer to a mortar and gently pound with a pestle until crushed. (Alternatively, place in the bowl of a food processor and process until finely chopped.)
Heat the oil in wok over high heat until smoking. Add the mince and cook, stirring to break up any lumps, for 5 minutes or until it starts to brown. Add the lemongrass, chilli and garlic and cook, tossing, for 2 minutes, then remove from the heat. Add the sweet chilli sauce, fish sauce, lime juice and sugar and stir to combine. Set aside for 10 minutes to cool slightly.
Add the onion, coriander, and lime leaves and gently toss until just combined.
Fry the chipped potatoes in oil heated to 180C until golden, crisp and fluffy inside.
Spoon the mixture on top of the fries on a platter, top with sriracha, hoisin, and then sprinkle with roasted peanuts, the toasted rice and coriander and serve immediately.