Thai Lettuce Wraps (Larb Gai, Laab Gai)

Name: Thai Lettuce Wraps (Larb Gai, Laab Gai)
Total time: 20 min
Yield: 3 servings
Cuisine: Thai
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

20m

Serves 3

https://www.recipetineats.com/thai-chicken-lettuce-cups-larb-gai-laab-gai/

Thai Lettuce Wraps (Larb Gai, Laab Gai)

https://www.recipetineats.com/thai-chicken-lettuce-cups-larb-gai-laab-gai/

20m

Serves 3

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.

Thai Lettuce Wraps (Larb Gai, Laab Gai)

Thai Lettuce Wraps (Larb Gai, Laab Gai)

Directions

Ingredients

Equipment

Tips

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