Laab/Larb Gai (Thai Turkey Laab/Larb Salad)

PREP

• Wash & dry all produce.
• Peel the outer layer of the shallot. Cut the bottom and top portions off, then thinly slice.
• Remove the dry ends of the green onions, then thinly slice.
• Separate the mint leaves from the stem, then thinly slice.
• Thinly slice the fresh coriander.
• Juice two fresh limes.

LET’S COOK

• In an 8 inch pan, over medium heat, add the sweet rice. Toast until golden brown and remove.
  • Continuously stir the rice to prevent it from burning.
  • Once cooled, in a mortar & pestle, ground into a fine powder.
• In an 8 inch pan, over medium heat, add the raw peanuts. Toast until golden brown.
  • Continuously stir the peanuts to prevent it from burning.
  • Once cooled, deskin and crush in a mortar & pestle.
• In a 13 inch wok, over medium heat, add the neutral cooking oil.
• Once hot, add the thinly sliced shallots and Thai chili powder.
• When aromatics are released, add the ground turkey.
• Drain the grease and add the fish sauce and palm sugar.
• Once the palm sugar dissolves, add the green onions, thinly sliced mint leaves, and thinly sliced coriander.
• Turn off the heat and add the ground toasted sweet rice, toasted & crushed peanuts, and lime juice.
• Best served with lettuce and cucumbers.
• Enjoy!