Dinner Tonight: Ground Turkey Laap Recipe

• 1 tablespoon long-grain rice
• 1 tablespoon vegetable oil
• 1 pound ground turkey
• 1/4 cup plus 2 tablespoons chicken stock
• 1 tablespoon plus 1 teaspoon Asian fish sauce
• Salt and black pepper
• 1 tablespoon lime juice
• 2 large stalks lemongrass, discard tough outer leaves, thinly sliced
• 2 scallions, ends trimmed, thinly sliced
• 1 medium shallot, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint, chopped
• 1/4 teaspoon crushed red pepper
• Leaves of romaine leaves
• 2 limes, cut into wedges

1. Pour rice into a small skillet and turn the heat to high. Toast the rice, stirring often, until rice is golden brown, about three minutes. Transfer rice to a mortar and pestle and let cool for a few minutes. Then grind rice to a powder.
2. Pour oil into a large skillet set over medium-high heat. When shimmering, add turkey. Cook, stirring often to break up the meat, until it is no longer pink, about four minutes.
3. Add the stock to the skillet. Cook over high heat until it starts to bubble. Then turn off the heat, add the fish sauce, lime juice, and season with salt and pepper. Stir well and set aside for five minutes.
4. Stir in lemongrass, scallions, shallot, cilantro, mint, crushed red pepper, and ground toasted rice powder.
5. Serve on romaine leaves with additional lime wedges.

longgrain rice, vegetable oil, ground turkey, chicken stock, fish sauce, salt, lime juice, stalks lemongrass, scallions, shallot, fresh cilantro, fresh mint, red pepper

Taken from www.seriouseats.com/recipes/2011/03/dinner-tonight-ground-turkey-laap-larp-larb-recipe.html (may not work)