Thai-Style Lettuce Wraps

Thai-Style Lettuce Wraps
Thai-Style Lettuce Wraps | http://saltandwind.com I'd call this larb but then that it techinically a dish from Laos and this isn't super super traditional. So, for you purists, out there, I won't call it lar...
Cuisine
Ingredients
15
Hands-On Time
10 minutes
Total Time
15 minutes
Yield
-
Servings
3 to 4
Diet
Thai-Style Lettuce Wraps | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Main, Snack
Cuisine
American, Thai
Ingredients
15
Hands-On Time
10 minutes
Total Time
15 minutes
Yield
-
Servings
3 to 4
Diet
Dairy-Free
Thai-Style Lettuce Wraps | http://saltandwind.com

I'd call this larb but then that it techinically a dish from Laos and this isn't super super traditional. So, for you purists, out there, I won't call it larb. But, for the rest of us, yes, these are an easy, quick version of that delicious ground meat appetizer (er, salad) that you see on so many Thai resto menus. You can switch this up to your liking but this version is fresh, easy, and perfect for those times when you want something fresh but low fuss.

Ingredients

  • 3 tablespoons fish sauce
  • 2 to 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon coconut, grapeseed, or peanut oil
  • 4 medium shallots

    quartered and thinly sliced

  • 6 medium green onions (aka scallions)

    trimmed and thinly sliced

  • 2 inches ginger

    peeled and grated

  • 4 medium garlic cloves

    peeled and grated

  • 1 pound lean ground chicken or turkey
  • 1 teaspoon Sriracha or other chile garlic paste
  • 1 medium jalapeño or fresno chile

    trimmed and finely chopped

  • kosher salt
  • 1/3 cup torn fresh mint

    (or cilantro or Thai basil, if desired) plus more for garnish

  • 1 head Romaine, Red Lettuce, or Boston lettuce

    washed and separated

  • Lime wedges

    for garnish

Instructions

Combine the fish sauce, 2 tablespoons of the lime juice, and sugar in a small jar, close, and shake until the sugar is dissolved. (You could also whisk this -- just make sure that sugar is well mixed in.) Taste the sauce and, if you want it fresher and brighter and less funky, add the remaining 1 tablespoon of lime juice.

Tip

Fish sauce is pretty widely available in both standard grocery stores and ethnic markets. If you have a choice, go for extra virgin or first pressing because it will have better flavor. 

Heat oil in a large nonstick frying pan over medium-high heat. When the oil shimmers, add shallots and the white parts of the green onions (save the green parts for later) and cook, stirring a few times, until golden brown, about 1 minute. Add ginger and garlic and cook a few seconds until fragrant.

Tip

You could use a variety of oils here but I'm partial the slight tropical flavor that coconut oil lends. If you've never handled ginger before, check out this tip on how to peel it. Then, to make quick work of preparing it, just grate it (and your garlic) on a rasp grater.

Add chicken or turkey and, use a wooden spoon or spatula, to break the meat into bite-sized pieces. Season with chile powder, chile, and some kosher salt and cook, stirring rarely, until meat is cooked through and golden brown, about 5 minutes. Stir in the sauce ingredients and cook until there's only enough left to coat the meat mixture, about 1 minute more.

Remove from heat, stir in remaining scallions and the herbs. Taste and adjust seasoning as desired. Serve hot or cold, filling each lettuce cups with a few spoonfuls of filling. Top with additional herbs and lime wedges, as desired.

Footnotes

Food styling and photography by Aida Mollenkamp


http://saltandwind.com/recipes/48-thai-style-lettuce-wraps-recipe

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