This recipe must be one of the top ten summer patio dinning items, tangy, sweet, spicy and slightly sour. You can also use turkey, beef, or chicken to replace pork. You can also use firm tofu if you are on a vegetarian diet.
Ingredients:
| Green lettuce | X 2 |
| Ground pork | 1 lb |
| Shallot | X2 – thin slices |
| Garlic paste | From 2 cloves |
| Lemon grass (only the bottom thick part) | X2 finely chopped |
| Red chilli | X2 chopped |
| Fresh lime | Cut to wedges (during serving) |
| Carrot | 1 cup (finely chopped) |
| Fried shallot | 1 tablespoon |
| Lime leafs | 1 tablespoon (finely chopped) |
| Thai basil | 1 bunch |
| Oil | 2 tablespoons |
| Cooked jasmine rice | 2 cups |
| The sauce | |
| Hosin Sauce | X 2 tablespoons |
| Fish sauce | X 3 tablespoons |
| White pepper | X 1/2 teaspoon |
| Lime juice | From 2 limes |
| Crushed palm sugar | 3 tablespoons |
| Tamarind paste
|
1 tablespoon |
- Mix the sauce in a small bowl and set aside.
- Wash the green lettuce and separate the leaf, use a paper towel to pad dry.
- Heat up (medium heat) two tablespoons of oil in a pan, put in garlic and shallot until it is translucent. Turn heat to high and add the hot chilli pepper.
- Add ground pork right away and stir frequently. Put in chopped carrot.
- Add sauce when the color of the pork changes and mix it really well until the pork is fully cooked.
- Add the lemon grass, lime leafs and half the basil (reserve the other half when serving). Stir the mixture well. Add the fried shallot after you turn off the heat.
How to serve:
Scope two tablespoons of the pork mixture onto the green lettuce leaf, add a tablespoon of rice on top.
Place a wedge of fresh lime and some fresh Thai basil on the plate and serve with the lettuce wrap.
Optional serving idea:
serve with the Thai dipping sauce (please see my other recipe) and crushed peanuts
