Thai Lettuce Wraps (Larb Gai, Laab Gai)

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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.
Thai Lettuce Wraps (Larb Gai, Laab Gai) Image
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Ingredients

Servings: 2
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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.

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.
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