Restaurant
Turkey Larb Lettuce Wraps
4
Serving Size
Serve this bold, Thai-inspired larb as a stand-out appetizer or shareable plate. It features ground turkey sautéed with aromatic herbs and peanuts, served in butter lettuce cups with jasmine rice and a vibrant nuoc cham dipping sauce.
Ingredients
Turkey Larb
1 ½ lbs.
1 tbsp.
Canola oil
1 tbsp.
Garlic, minced
3 tbsp.
Ginger, minced
2 tsp.
Lemongrass, minced
¼ cup(s)
Red onion
½ cup(s)
Peanuts, chopped
2 tbsp.
Spring onion, minced
1 tbsp.
Cilantro, chopped
1 tsp.
Salt
to taste
Lime juice
2 tbsp.
Fish sauce
¼ cup(s)
Green beans, chopped
1 tbsp.
Palm sugar
1 tbsp.
Jalapeños, chopped
Directions
- 1. Cook Jasmine rice according to the instructions on the package. Set aside and keep warm while preparing the turkey larb.
- 2. Add Canola oil to a pan over medium heat. Once hot, add red onion and cook until translucent.
- 3. Add the ground turkey, garlic, ginger, lemongrass and peanuts. Cook until the meat has a slight color but isn’t fully browned.
- 4. Add the herbs, salt, lime juice, fish sauce, green beans, palm sugar and jalapeños.
- 5. Continue cooking for 8 minutes over medium heat, stirring often to prevent burning.
- 6. Taste and adjust seasoning with additional lime juice or salt.
Ingredients
Nuoc Cham Dipping Sauce
⅓ cup(s)
Lime juice
2 ½ tbsp.
Fish sauce
3 ¼ tbsp.
Sugar
1 tbsp.
Garlic, smashed
1 tsp.
Fresno chili, deseeded
Directions
- 1. Mince the Fresno chilies, smash the garlic into a paste, then combine all the ingredients in a small bowl and stir to dissolve the sugar.
Ingredients
Garnishes and Additional Toppings
4 cup(s)
Jasmine rice, cooked
3 cup(s)
Mint leaves, picked
2 cup(s)
Cilantro, picked
2 cup(s)
Thai basil leaves, picked
16
Butter lettuce leaves
Directions
- 1. Divide one cup of rice evenly between 4 butter lettuce leaves and top with a large spoonful of the turkey larb filling. Garnish with an abundance of mint cilantro and Thai basil leaves. Serve with a small ramekin of dipping sauce.
To serve:
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