Turkey Larb
By khojnicki
Ingredients
- For the Dressing:
- 1/3 c fresh lime juice
- 1-3 tbsp fresh lemon juice
- 2 tbsp fish sauce
- 2 tbsp honey
- Larb:
- 2 tbsp vegetable oil
- 1/2 medium red onion, diced
- 3 small shallots, thinly sliced
- 1 4" piece lemongrass, minced
- 1 thai chile, stemmed and thinly sliced
- Kosher salt
- 1 1/2 lbs ground turkey
- 1/2 c chopped fresh mint leaves
- Freshly ground black pepper
- 1 head butter lettuce, leaves separated
- Sticky white rice, for serving
Details
Preparation time 40mins
Cooking time 40mins
Preparation
Step 1
Make the dressing: in a small bowl, whisk together all of the ingredients. Set aside.
Make the larb:
In a large skillet, heat the oil over medium heat. Add the onions, shallots, lemongrass, chile, and salt to taste. Cook until the vegetables begin to soften, about 5 mins. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 mins. Add the dressing to the pan and cook 2 mins. Remove from the heat and stir in the mint. Season with salt and pepper.
Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
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