Thai Lettuce Wraps (Larb Gai, Laab Gai)
Directions
- 1Place water and cornflour OR rice powder into a small bowl, mix into a slurry, then add lime juice, fish sauce, and sugar. Mix to combine and set aside.
- 2Heat peanut oil in a wok (or heavy based fry pan) over medium-high heat.
- 3Add ginger, garlic, lemongrass, and chilli and sauté for 45 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- 4Add the chicken and turn up the heat to high, cooking the chicken and breaking up the mince into small pieces.
- 5Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add the sauce and cook for 45 seconds to 1 minute to coat the chicken and thicken the sauce.
- 6Remove the wok from heat and stir through the onion, coriander/cilantro, and mint.
- 7Spoon filling into a bowl and serve with lettuce, peanuts, extra herbs, and lime wedges, allowing everyone to assemble their own lettuce wraps. Optionally, serve with Thai Peanut Satay Sauce.
Ingredients
- 2 tsp cornflour / cornstarch OR uncooked rice (any rice is fine)
- 3 tbsp water
- 2.5 tbsp lime juice
- 2 tbsp fish sauce
- 2 tsp brown sugar
- 2 tbsp peanut oil or other high smoke point cooking oil
- 1 tbsp fresh ginger, grated or very finely chopped
- 2 garlic cloves, large, minced
- 1 lemon grass stalk, white and very pale green part only, finely chopped
- 2 Thai or birds eye chilli, deseeded and finely chopped (adjust to taste)
- 1 lb chicken mince (ground chicken) OR pork
- 0.5 red onion, cut into 4 wedges then finely sliced
- 0.33 cup coriander/cilantro leaves, plus extra to garnish
- 0.33 cup mint leaves, plus extra to garnish
- 3 tbsp crushed peanuts (optional)
- 6 small to medium lettuce leaves (I used baby cos / romaine)
- Extra lime wedges, chilli
Equipment
small bowlwokheavy based fry pan
Tips
- Use chicken or pork mince for the filling.
- Crisp or soft lettuce works for the wraps.
- Serve with Thai Peanut Satay Sauce for an extra touch.
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