Thai Larb Lettuce Wraps with Maureen Petrosky

 

Welcome to Maureen Petrosky! Maureen is professional chef, lifestyle expert and author who has appeared numerous times on the major network shows, including The Today Show, CNN, Fox News and more. She has covered food topics as a freelancer for Bon Appetit, foodnetwork.com, fineliving.com and many more. She has also been a food expert on Good Eats, Cooking Thin, Hot off the Grill, Cooking with Wolfgang Puck, Iron Chef America and others.

About this recipe, Petrosky says, "Now we’re feeling the heat! This simple Thai stir-fry is jam-packed with tons of flavor and heat. You may make this dish as hot as you like, but we prefer to keep our brows dry and our taste buds in tact. Simply stir-fry the ingredients and then pile small amounts in lettuce leaves for a delightful, low carb and fun holiday appetizer!"

YOU WILL NEED:

• 3 Tablespoons of fish sauce

• 2 ½ Tablespoons sugar

• 2 Tablespoons fresh lime juice

• 1 ½ Tablespoons Sriracha Garlic-Chile Sauce

• 1 Pound ground raw turkey or chicken

• 2 Tablespoons vegetable or peanut oil

• ¼ cup chopped green onions

• 2 Tablespoons chopped fresh cilantro

• 2 Tablespoons chopped fresh mint

• 2 Tablespoons chopped fresh basil

• 1 ½ teaspoons grated fresh ginger

• 1 ½ teaspoons minced fresh jalapeňo chile pepper

• 25 small Boston or Bibb lettuce leaves

 

STEPS:

1. In a large bowl, combine fish sauce, sugar, lime juice, and garlic-chile sauce, stirring until sugar dissolves. Add ground turkey; mix well.

2. In a large nonstick skillet, heat oil over medium-high heat. Add turkey mixture. Use a wooden spoon to break up any chunks of turkey. Cook until turkey is no longer pink. Remove from heat; drain off fat. Let cool

3. When turkey mixture is cool, add green onions, cilantro, mint, basil, ginger, and jalepeňno pepper; mix well. Let turkey mixture stand while you rinse and pat the lettuce leaves dry.

To serve, pile a small amount of the turkey mixture onto each lettuce leaf.

MAKES 25 LETTUCE WRAPS

Comments

[Flora]

This sounds super delicious! Thanks for sharing, Maureen!