“Laab” Thai dish of minced turkey (Larb) – a detailed recipe cooking. 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Laab:
- 700 gr minced meat from turkey (preferably from dark meat)
- 3 tbsp. l vegetable or canola oil
- 1/2 diced red onion
- 3 thinly chopped shallots
- 1 crushed piece (10 cm long) of lemongrass (approximately 1/4 Art.)
- 1 peeled and thinly sliced Thai chili (e.g. prik ki well) or 1 serrano chili
- 1/2 tbsp. chopped fresh mint leaves
- Salt and ground black pepper
- 1 head of lettuce (to separate the leaves)
- Serving option: sticky or steamed white rice
Refueling:
- 1/3 Art. fresh lime juice (from 5 limes)
- 3 tbsp. l fresh lemon juice (from 1 lemon)
- 2 tbsp. l fish sauce
- 2 tbsp. l honey
Recipes with similar ingredients: minced turkey, lettuce, serrano pepper, red onion, lemon grass, lime juice, lemon juice, fish sauce, rice, mint, honey
Recipe preparation:
- Dressing: In a small bowl, mix lime juice, lemon juice, fish sauce and honey. Laab: In a large frying pan on medium heat oil over a fire. Put onions, shallots, lemongrass, chili pepper and salt to taste. Cook until vegetables start to become soft, about 5 minutes.
- Add the minced turkey and salt. Cook, stirring frequently, until the meat and vegetables are ready, about 5 minutes. Add dressing and cook another 2 minutes. Remove the pan from the heat and add the mint. Season with salt and pepper to taste. Put the turkey mixture on the leaves. salad on a serving dish. Serve with sticky rice.
