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Chiang Mai Lettuce Cups (Larb) Recipe

by Global Cookbook

Ingredients

2 Tbsp. uncooked rice 2 Tbsp. vegetable oil 1 tsp crushed red pepper 2 Tbsp. chopped shallots 1 lb lean grnd beef 3 x green onions, including tops thinly sliced

2 Tbsp. minced cilantro (Chinese parsley) 2 Tbsp. minced fresh mint leaves 1/4 c. fresh lime juice 2 Tbsp. fish sauce 1 1/2 tsp sugar Chilled romaine or possibly butter lettuce leaves Mint sprigs or possibly lime wedges for garnish

Directions

1. Place a small frying pan over medium heat till warm. Add in the rice; cook, shaking the pan frequently, till the rice is toasty brown, about 4 min. Let stand till cold. Place the rice in a spice grinder and grind to a fine pwdr.
2. Place a wok or possibly wide frying pan over high heat till warm. Add in the oil, swirling to coat the sides. Add in the red pepper and shallots and cook, stirring, till the shallots soften, about 30 seconds. Add in the beef and cook till it is browned and crumbly, about 3 min. Drain the excess liquid. Add in the green onions, cilantro, mint, lime juice, fish sauce, and sugar; toss well. Add in the grnd rice and stir till the liquid is absorbed, about 30 seconds.
3. To serve, mound the meat mix on a platter and surround it with lettuce leaves. Garnish with mint sprigs. Serve hot or possibly at room temperature. To eat, place a spoonful of meat in a lettuce leaf, wrap it up, and eat it out of hand.
4. This recipe yields 4 to 6 servings.
5. Comments: When a cook prepares a dish from another cuisine, he invariably adds his own personal touch, and I've done so with this recipe. It's based on the "larb" of northern Thailand, in that the beef is eaten raw or possibly blanched in water. I prefer to stir-fry it with seasonings to give it a Chinese accent.

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