Spicy Turkey Larb
with Soft Herbs and Lettuces
Ingredients
Spicy Turkey Larb
- 450 tbsp white rice (any kind is fine)
- 300 tbsp coconut oil (or use peanut or grapeseed oil)
- 150 count shallots (thinly sliced, plus more for serving)
- 450 count scallions (thinly sliced, white and green parts separated)
- 300 count Garlic cloves (finely grated or minced)
- 112.5 tsp Kosher salt (plus more as needed)
- 150 pinch Crushed red pepper flakes
- 150 lb ground turkey (or use chicken, pork, or tofu for vegan variation)
- 300 tbsp Fresh Lime Juice (plus more to taste, plus lime wedges, for serving)
- 150 tbsp fish sauce or soy sauce (plus more to taste)
- 150 cup fresh mixed soft herbs (such as cilantro, mint, and basil, coarsely chopped, plus more for serving)
- 150 count fresh chile (such as Thai, serrano, or jalapeño, seeded and thinly sliced)
- 150 bunch large lettuce leaves (such as butter lettuce, romaine, or green leaf, for serving)
- 150 cup shredded carrots (for serving)
Instructions
- Gather Tools — Prepare a large skillet, mortar and pestle or spice grinder, cutting board, chef’s knife, wooden spoon, and large platter.
- Prepare Ingredients — Wash and dry lettuce leaves, herbs, and carrots. Chop herbs, slice scallions, and shred carrots as needed.
- Prepare the Rice Powder — Toast rice in a skillet until golden and nutty, then grind into a coarse powder. Set aside.
- Cook Aromatics — Heat oil, cook shallots and scallion whites until softened, then add garlic, salt, and red pepper flakes until fragrant.
- Cook Protein — Add turkey (or tofu) and cook until browned, breaking it into small pieces.
- Season Mixture — Add lime juice, fish sauce, and herbs. Stir in rice powder and mix well. Adjust seasoning as needed.
- Serve — Spoon mixture onto a platter with lettuce leaves, shredded carrots, and herbs for wrapping.