Asian Lettuce Wraps
 
Prep time
Cook time
Total time
 
Serves: 4-2 per person
Ingredients
  • 1 lemongrass stalk, finely minced or 2 tablespoons grated lemon or lime zest
  • 4 cloves garlic
  • ½ bunch fresh cilantro
  • 1 large shallot, chopped
  • 1 red Fresno or Serrano chili pepper, seeded
  • 3 tablespoons lime juice
  • 1 tablespoon fish sauce or soy sauce
  • 1 ½ teaspoons demerara or granulated sugar
  • 2 tablespoons pecan oil
  • 1 pound ground lamb, turkey, pork or beef
  • ½ cup pecan meal, toasted
  • 8 Bibb lettuce leaves
Garnish for Serving:
  • Pecan pieces, toasted
  • Sliced cucumbers
  • Julienned carrots
  • Lime wedges
  • Mint sprigs
  • Cilantro sprigs
  • Thin sliced chili peppers
Instructions
  1. In a food processor, pulse the lemongrass and garlic until finely chopped. Add the cilantro, shallot and chili pepper and pulse until finely chopped. Transfer to a bowl and set aside.
  2. In a small bowl, whisk together the lime juice, fish sauce, and sugar until dissolved. Set aside.
  3. In a large skillet, heat the pecan oil over high heat. Add lamb to the skillet and cook until meat is cooked through and crispy, about 15 minutes. Transfer lamb to a medium bowl and let come to room temperature.
  4. In the same skillet, cook the lemongrass mixture, stirring often, until fragrant, about 10 minutes.
  5. Toss together the cooked lamb, the lemongrass mixture and the toasted pecan meal and lime dressing until well incorporated.
  6. To serve, place 2 tablespoons of lamb mixture onto a Bibb lettuce leave. Top with your favorite garnish. Fold like a taco, eat and enjoy!
Recipe by ILovePecans at https://ilovepecans.org/asian-lettuce-wraps/