Laotian Larb Lettuce Cups

Ground turkey, ground jasmine rice, green onions, red pepper flakes, onion and fish dressing on romaine lettuce cups

By: Matthew Leeper, Signature Chef

Prep Time: 8 to 10 minutes
Cook Time: 12 to 15 minutes

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

Turkey Larb Laos Filling:
2 teaspoons jasmine rice
6 Tablespoons lime juice
3 Tablespoons fish sauce
2 1/8 teaspoons sugar
2 Tablespoons canola oil
1 pound ground turkey (90% lean)
1/2 cup red onion, cut into thin strips
1/2 cup sliced green onion
1/3 cup chopped fresh cilantro
1 1/8 teaspoons crushed red pepper flakes

Laotian Larb Lettuce Cups:
12 trimmed Romaine lettuce leaves
1 1/2 cup shredded carrots

Allergens:

Fish

Nutritional Information

Directions:

To Prepare Turkey Larb Laos Filling: Heat a heavy-bottomed saute pan over medium heat. Add rice. Cook, stirring constantly, until rice is golden brown. Remove from pan. Cool slightly, and place in a food processor or spice grinder. Grind to a coarse consistency. Set aside. In a small bowl, whisk together lime juice, fish sauce and sugar until well-blended. Set dressing aside. Heat oil in a saute pan over medium-high heat. Add ground turkey. Using a spoon, finely chop turkey. Cook until no longer pink. Add red onions. Saute until tender. Add green onions, cilantro, red pepper flakes and toasted rice. Cook for 5 minutes. Add fish sauce mixture and cook for 2 minutes. Use immediately.
To Prepare Laotian Larb Lettuce Cups: Place 3 lettuce leaves on a plate. Place 1/4 cup turkey larb laos in the center of each lettuce cup. Place 2 Tablespoons shredded carrots on top of turkey in each lettuce cup. Enjoy immediately.