It's light and healthy with fresh, bright flavors bursting through. I loved it as an appetizer in crunchy Belgian endive cups and tomorrow I will enjoy the leftovers atop some sticky brown rice, perhaps with a dash of soy sauce and some of my favorite home made Sriracha sauce.
It was so quick and easy to make - something you would never believe from tasting it. One of the most interesting things about the dish to me was the technique of toasting a small amount of rice and then grinding it in a spice grinder/coffee grinder. You add the rice powder to the dish at the end and it helps to gently bind the flavors together.
Ground Turkey Laap
(adapted from Food & Wine)
Serves 4 as an entree, more as an appetizer
1 Tablespoon long-grain white rice
1 Tablespoon vegetable oil
1 pound ground all-natural organic turkey breast (white meat)
1/4 cup plus 2 Tablespoons chicken stock
1 Tablespoon plus 1 teaspoon Asian fish sauce (I used Thai)
Salt and fresh cracked black pepper
Juice of 1 lime
2 large stalks lemongrass, tender pale inner core only, minced
1 medium shallot, thinly sliced and separated into rings
1/2 cup fresh chopped cilantro
1/2 cup fresh chopped mint
1/4 to 1/2 teaspoon crushed red pepper
thinly sliced green onions (optional)
Belgian endive leaves (optional)
extra lime wedges for serving
In a large skillet, toast the dry rice over high heat turning in the skillet until lightly browned, about 3 minutes. Remove the rice and place in the spice grinder and let it cool. Once cooled, grind the rice to a powder, then set aside. You could probably also use a blender.
Return the skillet to the stove, lower the heat to medium high and add the oil. Next add the turkey and cook, breaking it up with a spatula while it cooks. Cook until no longer pink, about 4 minutes. Add the chicken stock and stir, continuing to cook until bubbling, less than a minute.
Remove from the heat and stir in the fish sauce. Season with salt and pepper and stir in the lime juice. Let stand for 5 minutes, then add the lemongrass, shallot, cilantro, mint, crushed red pepper, rice powder, and green onion if desired. Stir and serve in endive cups or with rice.
|Ground Turkey Laap|