Thai Lettuce Wraps (Larb Gai, Laab Gai)

Name: Thai Lettuce Wraps (Larb Gai, Laab Gai)
Ingredients: 2 tsp cornflour / cornstarch (OR 2 tbsp uncooked rice (any rice is fine) (Note 1); 3 tbsp water; 2 1/2 tbsp lime juice (1 to 2 limes); 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 (Note 2); 2 Thai or birds eye chilli (, deseeded and finely chopped (adjust to taste); 1 lb / 500g chicken mince (ground chicken) OR pork); 1/2 red onion (, cut into 4 wedges then finely sliced); 1/3 cup coriander/cilantro leaves (, plus extra to garnish); 1/3 cup mint leaves (, plus extra to garnish); 3 tbsp crushed peanuts (optional); 6 - 8 small to medium lettuce leaves (I used baby cos / romaine) (Note 3); Extra lime wedges, chilli

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Total Time

20 minutes

Prep Time

10 minutes

Cook Time

10 minutes

Rating

(65)

Ingredients

2 servings

2 tsp cornflour / cornstarch (OR 2 tbsp uncooked rice (any rice is fine) (Note 1)
3 tbsp water
2 1/2 tbsp lime juice (1 to 2 limes)
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 (Note 2)
2 Thai or birds eye chilli (, deseeded and finely chopped (adjust to taste)
1 lb / 500g chicken mince (ground chicken) OR pork)
1/2 red onion (, cut into 4 wedges then finely sliced)
1/3 cup coriander/cilantro leaves (, plus extra to garnish)
1/3 cup mint leaves (, plus extra to garnish)
3 tbsp crushed peanuts (optional)
6 - 8 small to medium lettuce leaves (I used baby cos / romaine) (Note 3)
Extra lime wedges, chilli

Beginner Dinner Sautéing Gluten-Free ...

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Preparation

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Step 1

Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.

Step 2

Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.

Step 3

Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.

Step 4

Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.

Step 5

Remove wok from heat. Stir through onion, coriander/cilantro and mint.

Step 6

Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!

Step 7

Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)