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Donnerstag, 12. September 2019
Larb Lettuce Wrap (adapted from the web)
sweis, 01:04h
- 1 tablespoon vegetable oil
- 4 large garlic cloves, thinly sliced
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 pound vegetarian "ground meat"
- 2 tablespoons plus 1 teaspoon Asian fish sauce
- Salt
- Freshly ground pepper
- 1 tablespoon long-grain rice
- 2 tablespoons fresh lime juice
- 3 Thai chiles, very thinly sliced with seeds
- Boston lettuce leaves, for serving
- 1/4 small red onion, thinly sliced
- 1/4 cup torn Thai basil leaves -
- 1/4 cup torn mint leaves
- 1/4 cup torn cilantro leaves
(1) In a medium skillet, toast the rice over moderate heat, shaking the pan often, until browned, about 3 minutes. Transfer the rice to a plate and let cool completely. Put the toasted rice in a spice grinder and grind to a powder.
(2) In the skillet, heat the oil. Add the garlic and cook over moderately low heat, stirring a few times, until golden brown, about 1 minute. Add 1 teaspoon of the sugar and cook for about 20 seconds. Add the "ground meat" and cook over moderately high heat, breaking up finely, about 3 minutes. Add 1 teaspoon of the fish sauce and season with salt and pepper. Set aside.
(3) In a small bowl, combine the lime juice with the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of sugar, two-thirds of the chiles and 1 tablespoon of water. Stir to dissolve the sugar.
(4) Arrange the lettuce leaves on a platter. Remove "meat" from the heat and stir in the onion, basil, mint, cilantro and the remaining chilie. Sprinkle with the rice powder. Mix with sauce and spoon onto the lettuce leaves.
- 4 large garlic cloves, thinly sliced
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 pound vegetarian "ground meat"
- 2 tablespoons plus 1 teaspoon Asian fish sauce
- Salt
- Freshly ground pepper
- 1 tablespoon long-grain rice
- 2 tablespoons fresh lime juice
- 3 Thai chiles, very thinly sliced with seeds
- Boston lettuce leaves, for serving
- 1/4 small red onion, thinly sliced
- 1/4 cup torn Thai basil leaves -
- 1/4 cup torn mint leaves
- 1/4 cup torn cilantro leaves
(1) In a medium skillet, toast the rice over moderate heat, shaking the pan often, until browned, about 3 minutes. Transfer the rice to a plate and let cool completely. Put the toasted rice in a spice grinder and grind to a powder.
(2) In the skillet, heat the oil. Add the garlic and cook over moderately low heat, stirring a few times, until golden brown, about 1 minute. Add 1 teaspoon of the sugar and cook for about 20 seconds. Add the "ground meat" and cook over moderately high heat, breaking up finely, about 3 minutes. Add 1 teaspoon of the fish sauce and season with salt and pepper. Set aside.
(3) In a small bowl, combine the lime juice with the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of sugar, two-thirds of the chiles and 1 tablespoon of water. Stir to dissolve the sugar.
(4) Arrange the lettuce leaves on a platter. Remove "meat" from the heat and stir in the onion, basil, mint, cilantro and the remaining chilie. Sprinkle with the rice powder. Mix with sauce and spoon onto the lettuce leaves.
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