Chiang Mai Lettuce Cups - {Larb}

Recipe Ingredients

2 tablespoons	30ml	Uncooked rice
2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Crushed red pepper
2 tablespoons	30ml	Minced shallots
1 lb	454g / 16oz	Lean ground beef
3		Green onions, including tops - thinly sliced
2 tablespoons	30ml	Chopped cilantro (Chinese parsley)
2 tablespoons	30ml	Chopped fresh mint leaves
1/4 cup	59ml	Fresh lime juice
2 tablespoons	30ml	Fish sauce
1 1/2 teaspoons	7.5ml	Sugar
		Chilled romaine or butter lettuce leaves
		Mint sprigs or lime wedges - for garnish

Recipe Instructions

Place a small frying pan over medium heat until hot. Add the rice; cook, shaking the pan frequently, until the rice is toasty brown, about 4 minutes. Let stand until cool. Place the rice in a spice grinder and grind to a fine powder.

Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the red pepper and shallots and cook, stirring, until the shallots soften, about 30 seconds. Add the beef and cook until it is browned and crumbly, about 3 minutes. Drain the excess liquid. Add the green onions, cilantro, mint, lime juice, fish sauce, and sugar; toss well. Add the ground rice and stir until the liquid is absorbed, about 30 seconds.

To serve, mound the meat mixture on a platter and surround it with lettuce leaves. Garnish with mint sprigs. Serve warm or at room temperature. To eat, place a spoonful of meat in a lettuce leaf, wrap it up, and eat it out of hand.

This recipe yields 4 to 6 servings.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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