Thai-Inspired Turkey Lettuce Wraps
Inspired by a traditional Thai dish called Larb Gai, these turkey lettuce wraps are delicious hot or cold and work well as a fragrant appetizer or a light main course.
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- one lb ground turkey
- two tablespoons white rice, dry
- two tablespoons fish sauce
- half tablespoon brown sugar
- two limes, juiced
- two tablespoons water
- two tablespoons peanut or sesame oil
- two cloves garlic, grated or minced
- one inch ginger root, grated or minced
- one Thai or birds eye chilli, seeded and minced
- quarter cup red onion, minced
- quarter cup mint, finely chopped
- quarter cup cilantro, finely chopped
- one head bibb lettuce, leaves removed
- one cup red cabbage, shredded or finely chopped
- one cucumber, thinly sliced
- Warm a small skillet to medium heat, add rice and cook, stirring often, until rice is well toasted and dark brown, about 3 to 4 minutes. Once toasted, transfer rice to a pestle and mortar or a coffee grinder and grind into a fine meal.
- Once ground, in a small bowl, combine ground rice, fish sauce, brown sugar, water and lime juice, and mix until well combined, it will form a thick paste. Set aside.
- Warm oil in a large skillet on medium-high heat, add garlic, ginger and chilli and cook for about 1 minute until fragrant.
- Add ground turkey to the skillet, increase the heat slightly, and continue to cook, breaking the turkey up into small pieces with a wooden spoon or spatula.
- When the turkey is almost completely cooked, add the rice mixture, stirring to coat the turkey, and cook for an additional 1-2 minutes until everything is combined.
- Once cooked, remove skillet from the heat, add red onion, mint and cilantro to the turkey mixture and stir until well combined.
- To serve, spoon the turkey filling into lettuce leaves and top with cabbage, cucumber, peanuts and a squeeze of lime.