Thai Larb Turkey Salad

• 1/3 cup fish sauce
• 6 tablespoons fresh lime juice
• 2 kosher salt tps of
• 3 tablespoons sugar
• 2 tablespoons roasted rice powder
• 1 chili powder tps of dry Thai
• 1/4 cup shallots thinly slice
• 1/4 cup water
• 2 1/2 pounds ground turkey I used 85% lean and 15% fat
• 1/2 cup sliced green onions thinly
• 1/2 cup mint leaves chopped
• 1/2 cup rice

1. For Roasted rice : Over medium of non stick pan slowly toast rice until it turn brown, about 6 min. Let it sit on a site until it cool down. Place in the blender, Blend it throughly. Store it airtight container. Keep it up to 1 month
2. For Larb salad, bring water to boil in heavy large pot over high heat. Add turkey. Simmer until it cook through in about 12-14 min, breaking up meat with spoon. Separate meat and both, set it on the side. Mean while in a medium glass bowl add shallot , fish sauce , lime juice , salt , sugar, roasted rice powder and Thai chili powder. Stir until you see shallot absorb the liquid, in about 2 min. Add cooked ground turkey plus 4 tbs of both stir it together with green onion and mint.
3. Serve with lettuce leaves or thin slight cabbage.

fish sauce, lime juice, kosher salt, sugar, rice powder, chili powder, shallots, water, ground turkey, green onions, mint, rice

Taken from www.yummly.com/recipe/Thai-Larb-Turkey-salad-1195180 (may not work)