Thai Lettuce Wraps (Larb Gai, Laab Gai)
Prep Time
10m
Cook Time
10m
Total Time
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.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
2)
Scale
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Serving
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories670kcal
-
Fat40g
-
Saturated Fat9g
-
Carbohydrates28g
-
Fiber2g
-
Sugar10g
-
Protein47g
-
Cholesterol123mg
-
Sodium1,452mg
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.
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.