Turkey Lettuce Wraps with Southeast Asian Flavors
A leaner take on larb, the beloved Southeast Asian dish made with ground pork, this seasoned ground turkey mixture is wrapped in tender lettuce-leaf packets. For a casual dinner, place the cooked turkey and lettuce leaves on the table and let diners help themselves. If you like, serve a salad of shredded carrot and daikon radish, dressed with seasoned rice vinegar.
- 1 Tbs. vegetable oil
- 1 Tbs. toasted sesame oil
- 1/2 cup thinly sliced green onions
- 1 1/2 Tbs. grated fresh ginger
- 2 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 1 1/4 lb. ground dark-meat turkey
- 3 Tbs. soy sauce
- 1 Tbs. rice vinegar
- 16 butter lettuce leaves (from 2 small heads)
- Fresh basil leaves for garnish
- Hoisin sauce for serving (optional)
In a large fry pan over medium-high heat, warm the vegetable oil and toasted sesame oil. Add the green onions, ginger, garlic and red pepper flakes and cook, stirring constantly, until fragrant but not browned, about 2 minutes.
Add the turkey to the pan and cook, stirring to break it into pieces, until the turkey is no longer pink, about 5 minutes. Add the soy sauce and vinegar and cook for 1 minute more. Transfer the mixture to a bowl.
To serve, spoon about 1/4 cup of the turkey mixture into the center of a lettuce leaf, top with a few basil leaves or shreds, and wrap the lettuce leaf around the filling. Drizzle with 1/2 tsp. hoisin sauce, or to taste. Repeat with the remaining ingredients. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).