Turkey Larb Lettuce Wraps
Turkey Larb Lettuce Wraps
Directions
- Cook jasmine rice according to the instructions on the package. Set aside and keep warm while preparing the turkey larb.
- Add canola oil to a pan over medium heat. Once hot, add red onion and cook until translucent.
- Add the ground turkey, garlic, ginger, lemongrass, and peanuts. Cook until the meat has a slight color but isn’t fully browned.
- Add the herbs, salt, lime juice, fish sauce, green beans, palm sugar and jalapeños.
- Continue cooking for 8 minutes over medium heat, stirring often to prevent burning.
- Taste and adjust seasoning with additional lime juice or salt.
- 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.
Ingredients
- 1 1/2 lbs. Butterball® All Natural* 85/15 Ground Turkey
- 1 tbsp. oil, canola
- 1 tbsp. minced garlic
- 3 tbsp. ginger, minced
- 2 tsp. lemongrass, minced
- 1/4 cup red onion
- 1/2 cup peanuts, chopped
- 2 tbsp. spring onion, minced
- 1 tbsp. cilantro, fresh, chopped
- 1 tsp. salt
- lime, juice, to taste
- 1 tbsp. fish sauce
- 1/4 cup Green beans, chopped
- 1 tbsp. palm sugar
- 1 tbsp. jalapeño(s), chopped
- 4 cups rice, jasmine , cooked
- 3 cups mint, picked
- 2 cups cilantro, fresh, picked
- 2 cups basil, leaves, Thai, fresh, picked
- 16 leaves Butter lettuce
Nuoc Cham Dipping Sauce
Directions
- Mince the Fresno chiles, smash the garlic into a paste, then combine all the ingredients in a small bowl and stir to dissolve the sugar.
Ingredients
- 1/3 cup lime, juice
- 2 1/2 tbsp. fish sauce
- 3 1/4 tbsp. sugar
- 1 tbsp. garlic, smashed
- 1 tsp. chile(s), fresno, deseeded
