Thai Lettuce Wraps (Larb Gai)

Thai Lettuce Wraps (Larb Gai)

from recipetineats.com
30 min

Ingredients

  • 2 tsp cornflour / cornstarch OR 2 tbsp uncooked rice (any rice is fine) (Note 1)
  • 3 tbsp water
  • 2 1/2 tbsp lime juice (1 to 2 limes)
  • 2 tbsp fish sauce
  • 2 tsp brown sugar
  • 2 tbsp peanut oil (or other high smoke point cooking oil)
  • 1 tbsp fresh ginger, grated or very finely chopped
  • 2 garlic cloves, large, minced
  • 1 lemon grass stalk, white and very pale green part only, finely chopped (Note 2)
  • 2 Thai or birds eye chilli, deseeded and finely chopped (adjust to taste)
  • 1 lb / 500g chicken mince (ground chicken) OR pork
  • 1/2 red onion, cut into 4 wedges then finely sliced
  • 1/3 cup coriander/cilantro leaves, plus extra to garnish
  • 1/3 cup mint leaves, plus extra to garnish
  • 3 tbsp crushed peanuts (optional)
  • 6 - 8 small to medium lettuce leaves (I used baby cos / romaine) (Note 3)
  • Extra lime wedges, chilli

Directions

  1. 1

  2. 2

    Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.

  3. 3

    Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.

  4. 4

    Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.

  5. 5

    Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.

  6. 6

    Remove wok from heat. Stir through onion, coriander/cilantro and mint.

  7. 7

    Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!

  8. 8

    Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)