The finished recipe. Turkey Larb in Lettuce CupsIngredients 1 to 6. 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 CucumberIngredients 7 to 11. 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 corianderStep 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.Step 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.Step 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.Step 4. Separate the lettuce into leaves, spoon the larb into them and serve the cucumber in batons alongside.
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