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
Units
Scale
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.Â
- 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.Â
