Larb Gai (Thai lettuce cups)
This healthy, gluten-free dish may seem simple, but it is complex in flavor. Use minced chicken or pork and be sure to include the step of toasting and grinding some jasmine rice. This brings a nutty earthiness to an otherwise bright and zingy sauce and helps to thicken it a bit.
- Serves
- 4
Directions
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Wash and dry lettuce leaves. Dry on a plate between paper towels.
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In a wok or skillet, pan roast the jasmine rice until aromatic and light golden brown. 2-3 minutes.
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Place rice in a food processor or herb grinder and process until it is pulverized into powder.
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Place a wok over medium high heat, add vegetable oil. When oil comes to a shimmer, add the minced meat and stir-fry until cooked. About 3 minutes. Toss in the garlic at the very end for about 30 seconds. Remove from heat to cool.
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In a medium bowl, whisk together the lime juice, sugar and fish sauce.
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Stir in the rice powder, chilis, shallots, green onion and herbs. Hold some cilantro and mint back for garnish.
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When minced meat is cool, add to the rice powder lime juice sauce and stir to thoroughly combine.
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Fill each lettuce cup with the meat mixture and eat by hand.
From Shawnie's class “Thai Take-out At home”
