Thai Lettuce Wraps (Larb Gai, Laab Gai)

Name: Thai Lettuce Wraps (Larb Gai, Laab Gai)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
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; Serving:; 3 tbsp crushed peanuts (optional); 6 - 8 small to medium lettuce leaves (I used baby cos / romaine) (Note 3); Extra lime wedges, chilli

Prep 10m

Cook 10m

Total 20m

This Thai Lettuce Wraps recipe features ground chicken or pork cooked with a tangy, spicy, and slightly sweet dressing, then served atop crisp lettuce leaves. The result is a refreshingly light and flavorful dish that's perfect for appetizers or a light meal. Garnish with extra lime, chili, mint, and coriander.

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Thai Lettuce Wraps (Larb Gai, Laab Gai) Image

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 2)

2 tsp cornflour / cornstarch OR 2 tbsp uncooked rice (any rice is fine) (Note 1)

2 1/2 tbsp lime juice (1 to 2 limes)

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

Nutrition Facts

Calories

670kcal

33%
Fat

40g

2%
Saturated Fat

9g

0%
Carbohydrates

28g

1%
Fiber

2g

0%
Sugar

10g

0%
Protein

47g

2%
Cholesterol

123mg

6%
Sodium

1,452mg

72%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. Sauce thickener - The traditional way in Thailand to thicken sauces is to toast then grind rice. A quicker way to do this is to use cornstarch / cornflour which is what I typically use.

Traditional ground rice: Heat a wok (or heavy based fry pan) over high heat. Add the rice and dry cook for 5 minutes until it turns dark golden brown. Remove into a mortar and pestle and ground into powder. Use in place of cornflour in recipe.

2. Lemongrass - use fresh or paste. If using paste, add it with the chicken and use 1 tbsp.

For fresh, poeel the stringy, tough, outside layers off the lemongrass and just use the bottom 7 - 10cm / 3 to 4" of he lemongrass.

3. Lettuce -soft or crisp works fine, don't get too hung up on lettuce shape / type. For crisp, look for leaves that have a natural cup shape. If lettuce is soft, it's perfect for bundling up into rolls!

4. Source:Adapted from a recipe byChew Townand with reference to various Thai cooking books.

5.Nutrition assumes 3 servings as a light main.

Thai Lettuce Wraps (Larb Gai, Laab Gai)

Ingredients

Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts