Turkey Larb - cooking recipe

Ingredients
    Dressing
    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
    Larb
    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
Preparation
    Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey.
    Set aside.
    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.
    Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

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