Recipe: Asian Lettuce Wraps with Ground Turkey (or Pork), Mint & Cilantro

Fresh cilantro (aka coriander in the UK) and mint, are essential for this really easy, fresh-tasting Asian inspired dish.

The quantities here will serve four as an appetizer so you could double it up if you want to make it your main dish.

Thai-Spiced Turkey Lettuce Wraps

Thai-Spiced Turkey Lettuce Wraps

ASIAN LETTUCE WRAPS with GROUND TURKEY (or Pork), MINT & CILANTRO

(serves 4)

Ingredients:

10 oz (285g) of ground turkey or pork

A bunch each of fresh cilantro (coriander leaf) and mint

4 tablespoons of freshly squeezed lime juice

2 green spring (salad) onions, shredded thinly

2 tablespoons of fresh breadcrumbs

1-2 tablespoons of nam-pla (Thai fish sauce) or more, to taste

1/8 – 1/4 teaspoon of cayenne pepper, to taste

Sea salt

1 head of soft lettuce, leaves washed and separated

Action:

Chop enough of the mint and coriander/cilantro to make two heaped tablespoons of each and set the rest aside.

Put the ground turkey (or pork) in a pan with 2 tablespoons of the lime juice and enough lightly-salted cold water to cover. Breaking the meat up with a fork, bring it to a boil and simmer for 2 minutes. Take off the heat and tip everything into a mesh strainer and drain thoroughly.

Once the meat is drained, put it in a bowl and add the chopped mint and cilantro, shredded green onions, breadcrumbs, nam-pla, the remaining lime juice and cayenne pepper  to taste.

Serve on a platter with the lettuce leaves and remaining mint and cilantro for everyone to make their own wraps, adding extra mint and cilantro if they want.

About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Asian Cuisine, Made in Under 30 mins, Meat, Poultry, Salads & Appetizers. Bookmark the permalink.

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