Thai Turkey Larb with Crispy Rice and Lettuce Cups
Turkey mince cooked until browned, stirred with toasted crispy rice powder, lime and fish sauce, served in lettuce cups.
- 300 g turkey mince
- 60 g jasmine rice
- 2 heads little gem lettuce
- 2 whole lime
- 2 tbsp fish sauce
- 1 whole red chilli
- 1 whole shallot
- 20 g fresh mint
- 20 g fresh coriander
- 3 whole spring onions
- 1 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Toast rice in a dry pan over medium heat for 8-10 minutes until golden and fragrant. Cool, then grind to a coarse powder.
- Step 2
Separate lettuce leaves, wash and pat dry. Arrange on serving plates.
- Step 3
Finely slice shallot, chilli, and spring onions. Roughly chop mint and coriander.
- Step 4
Heat oil in a large pan over high heat. Add turkey mince, breaking it up with a spoon.
- Step 5
Cook for 6-8 minutes until browned and cooked through, stirring frequently.
- Step 6
Remove from heat and immediately add lime juice, fish sauce, and sliced shallot.
- Step 7
Stir in half the herbs, chilli, and spring onions, plus half the toasted rice powder.
- Step 8
Taste and adjust seasoning with more lime juice or fish sauce if needed.
- Step 9
Spoon larb into lettuce cups, sprinkle with remaining herbs and rice powder.
- Step 10
Serve immediately with lime wedges.
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