Turkey Larb

By JDARK

Ingredients

• Dressing:
• 1/3 cup fresh lime juice, from about 5 limes
• 3 tablespoons fresh lemon juice, from 1 large lemon
• 2 tablespoons fish sauce
• 2 tablespoons honey
• Larb:
• 3 tablespoons vegetable or canola oil
• 1/2 red onion, diced
• 3 shallots, thinly sliced
• 1 (4-inch) piece lemongrass, minced (about 1/4 cup)
• 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced
• Kosher salt
• 1-1/2 pounds ground turkey, preferably dark meat
• 1/2 cup chopped fresh mint leaves
• Freshly ground black pepper
• 1 head butter lettuce, leaves separated

Preparation

Step 1

Dressing:
1. In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey.
2. Set aside.

Larb:
3. In a large skillet, heat the oil over medium heat.
4. Add the onion, shallots, lemongrass, chile, and salt, to taste.
5. Cook until the vegetables begin to soften, about 5 minutes.
6. Add the turkey and season with salt.
7. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
8. Add the dressing to the pan and cook for 2 minutes.
9. Remove the pan from the heat and stir in the mint.
10. Season with salt and pepper, to taste.
11. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter.
12. Serve with sticky rice.