This Thai-inspired dish is wonderfully aromatic and flavour-rich, whilst being light and nutritious at the same time. The lime leaves give a tangy citrus taste for added fragrance and depth.
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Heat a dry wok over a medium heat, add the rice and toast for 2-3 minutes until lightly browned. Tip into a pestle and mortar and grind to a fine powder.
Stir the fish sauce, lime juice and palm sugar together in a small bowl until the sugar has dissolved, then set aside.
Heat the wok over a high heat, add the oil. When the oil smokes, add the garlic, chilli, lime leaves and ginger. Stir-fry for 1 minute, then add the turkey. Stir-fry for 3 minutes, then add the onion and fish sauce mixture. Fry for a further minute or until the turkey is cooked through and there is no pink meat, then transfer to a large bowl and leave to cool slightly. Add half of the herbs and stir to combine.
To serve, spoon the turkey mixture into the lettuce cups and sprinkle over the toasted rice powder. Garnish with the remaining herbs.
Typical values per serving when made using specific products in recipe
Energy | 1,208kJ/ 287kcals |
|---|---|
Fat | 10.6g |
Saturated Fat | 3.8g |
Carbohydrates | 17.2g |
Sugars | 6.7g |
Fibre | 1.2g |
Protein | 30.8g |
Salt | 2.5g |
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