Turkey Larb in Lettuce Cups

Make turkey larb in lettuce cups, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.)
10 g Basmati rice (Toasted dry in a pan until golden, then ground. It is what makes larb taste like larb. Dry weight, before cooking.)
5 g Rapeseed oil
30 g Shallot
120 g Little gem lettuce
100 g Cucumber
2 tsp, about 10 g Fish sauce
Juice of a lime Lime juice
Half a teaspoon, or more Chilli flakes
A handful Fresh mint
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Toast the rice in a dry pan over medium heat, shaking it, until it is golden and smells nutty, about four minutes. Grind it in a pestle and mortar or spice grinder.
2. Fry the mince in the oil over high heat, breaking it up, for about eight minutes until it is crumbly and starting to brown.
3. Take it off the heat and stir in the fish sauce, lime, chilli flakes, sliced shallot, herbs and rice powder. Taste and adjust. It should be sharp before it is salty, and hot after both.
4. Separate the lettuce into leaves, spoon the larb into them and serve the cucumber in batons alongside.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/turkey-larb-lettuce-cups

AI-generated images illustrating the recipe.

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