Turkey larb in lettuce cups
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
2 spray(s)
Shallots
1 medium
Garlic
2 clove(s)
English Provender Very Lazy Lemongrass Paste
5 g
Turkey mince, 10% fat, raw
500 g
Lime Juice, Fresh
30 ml
Thai Fish Sauce
1 tablespoon(s)
Thai Taste Palm Sugar (Namtarn Peep)
1½ teaspoon(s)
Chilli, green or red
1 individual
Spring Onions
6 medium
Coriander, fresh
5 sprig(s)
Mint, Fresh
5 sprig(s)
Co-op Little Gem Lettuce
1 portion(s)
Tilda Fragrant Jasmine Rice
30 g, dry
Instructions
1
Heat a small frying pan over a high heat and toast the rice for 4-5 minutes until golden brown. Transfer to a pestle and mortar and crush to a fine powder.
2
Mist a large frying pan with calorie controlled cooking spray and cook the shallot over a medium heat for 3-4 minutes, until soft. Add the garlic and lemongrass paste and continue to cook for 1 minute, before adding the turkey. Cook over a medium heat for 5 minutes until the turkey is browned. Remove from the heat and set aside.
3
In a small bowl, mix together the lime juice, fish sauce and palm sugar until the sugar has dissolved. Pour the dressing over the turkey mixture, add the chilli, spring onions, herbs and toasted rice, and mix well to combine.
4
Spoon the larb mixture into the lettuce cups and serve with the lime wedges for squeezing over.
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