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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Giada wrapped the mixture into lettuce leaves, that is what I will do. I think any lettuce can be used and I also don't think the rice is needed if you use this as a filler for a lettuce wrap. *Can be found at specialty Asian markets. Ingredients:
1/3 cup fresh lime juice, from about 5 limes |
3 tablespoons fresh lemon juice, from 1 large lemon |
2 tablespoons fish, sauce |
2 tablespoons honey |
3 tablespoons vegetables or 3 tablespoons canola oil |
1/2 red onion, diced |
3 shallots, thinly sliced |
lemongrass, minced (about 1/4 cup) |
1 thai chiles, such as prik kee noo or 1 serrano chili, stemmed and thinly sliced |
kosher salt |
1 1/2 lbs ground turkey, preferably dark meat |
1/2 cup chopped fresh mint leaves |
fresh ground black pepper |
1 head butter lettuce, leaves separated |
Directions:
1. Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey.
2. Set aside.
3. Larb: In a large skillet, heat the oil over medium heat.
4. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes.
5. Add the turkey and season with salt.
6. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
7. Add the dressing to the pan and cook for 2 minutes.
8. Remove the pan from the heat and stir in the mint.
9. Season with salt and pepper, to taste.
10. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
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