Thai cuisine is like a mesmerizing tapestry of tastes – sweet, spicy, sour, and savoury all dancing together. These Thai lamb lettuce cups are no different. It’s a taste explosion that’s utterly addictive. Each bite is like a flavour-packed adventure, and you’ll find yourself coming back for more. These lettuce cups are all about fun, freshness, and satisfying your taste buds like never before!
Ingredients for the Lamb Lettuce Cups
Light, refreshing, and utterly delicious, these Lamb Lettuce Cups are a taste sensation waiting to be devoured!
- Ground lamb
- Carrots
- Garlic
- Fresh ginger
- Soy sauce
- Fish sauce
- Oyster sauce
- Brown sugar
- Chilli paste
- Vegetable oil
- Green onions
- Fresh cilantro
- Fresh mint leaves
- Iceberg or butter lettuce
- Peanuts
- Lime
These Thai Lamb Lettuce Cups not only showcase the artistry of Thai cooking but also offer a fresh and health-conscious approach to savouring complex and tantalising flavours. Whether you’re an adventurous foodie or simply seeking an unforgettable dining experience, these lettuce cups are sure to transport your taste buds to the bustling markets and vibrant streets of Thailand.
Tips and variations for this Recipe:
The type of meat for the lamb lettuce cups:
You can use other ground meats like beef, chicken, pork or turkey if you prefer. Lamb gives you a lot of flavour and moisture whereas lean beef, turkey or chicken could be used as a low fat option.
Adjust Spiciness for lamb lettuce cups:
Adjust the level of spiciness by adding more or less chilli paste. You can opt to use fresh chilli instead of paste.
How to serve the lamb lettuce cups:
Serve the lettuce cups as an appetiser or as part of a larger Thai-inspired meal.
Thai Lamb Lettuce Cup
Description
Now, Thai cuisine is like a mesmerizing tapestry of tastes – sweet, spicy, sour, and savoury all dancing together. And guess what? These lamb lettuce cups are your front-row tickets to that taste extravaganza.
Ingredients
For the Lamb filling:
- 450 grams ground lamb
- 1/2 cup shredded carrots
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon chilli paste (adjust to taste)
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
For the Lettuce Cups:
- 1 head of iceberg or butter lettuce, carefully separated into leaves and washed
For Garnish:
- 1/4 cup chopped peanuts
- 1 green onion, sliced
- Lime wedges for serving
Instructions
Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, brown sugar, and chilli paste. Set aside.
Cook the Lamb:
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
- Add the ground lamb and cook, breaking it apart with a spoon, until it’s browned and cooked through.
- Add the shredded carrots and pour the prepared sauce over the cooked lamb and stir well to coat. Cook for an additional 2-3 minutes to allow the flavours to combine.
Assemble the Lettuce Cups:
- Place the separated lettuce leaves on a serving platter.
- Spoon the cooked lamb mixture into the centre of each lettuce leaf.
- Top the lamb with chopped peanuts, sliced green onions, chopped cilantro, and mint leaves.
- Serve with lime wedges on the side for squeezing over the filling before eating.
- To eat, simply fold the lettuce leaves around the lamb mixture, creating a neat bundle.
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