Turkey Larb (Giada De Laurentiis) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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 vegetable or canola oil |
1/2 red onion, diced |
3 shallots, thinly sliced |
1 (4-inch) piece lemongrass, minced (about 1/4 cup) |
1 thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced |
kosher salt |
1 1/2 pounds ground turkey, preferably dark meat |
1/2 cup chopped fresh mint leaves |
freshly ground black pepper |
1 head butter lettuce, leaves separated |
*can be found at specialty asian markets |
serving suggestion: sticky or steamed white rice |
Directions:
1. Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
2. Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
3. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
|
|