Best Grilled Apricot Lettuce Wraps With Thai Herbs Recipes

THAI LETTUCE WRAPS (LARB GAI, LAAB GAI)

Thai Lettuce Wraps (Larb Gai, Laab Gai) image

Recipe video above. This is a really authentic recipe for Thai Lettuce Wraps (Larb Gai). It is super fast to make, incredibly fresh but full of fragrance and a hit of spice.

Provided by Nagi | RecipeTin Eats

Time 20m

Number Of Ingredients 17

Ingredients

2 tsp cornflour / cornstarch (OR 2 tbsp uncooked rice (any rice is fine) (Note 1))
3 tbsp water
2 1/2 tbsp lime juice ((1 to 2 limes))
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp peanut oil ((or other high smoke point cooking oil))
1 tbsp fresh ginger (, grated or very finely chopped)
2 garlic cloves (, large, minced)
1 lemon grass stalk (, white and very pale green part only, finely chopped (Note 2))
2 Thai or birds eye chilli (, deseeded and finely chopped (adjust to taste))
1 lb / 500g chicken mince ((ground chicken) OR pork)
1/2 red onion (, cut into 4 wedges then finely sliced)
1/3 cup coriander/cilantro leaves (, plus extra to garnish)
1/3 cup mint leaves (, plus extra to garnish)
3 tbsp crushed peanuts ((optional))
6 - 8 small to medium lettuce leaves ((I used baby cos / romaine) (Note 3))
Extra lime wedges, chilli

Steps:

Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
Remove wok from heat. Stir through onion, coriander/cilantro and mint.
Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

Nutrition Facts : ServingSize 238 g, Calories 351 kcal, Carbohydrate 13 g, Protein 28 g, Fat 21.4 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 130 mg, Sodium 559 mg, Fiber 1.9 g, Sugar 2.4 g

THAI LETTUCE WRAPS

Thai Lettuce Wraps image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons grated ginger
1 tablespoon Sriracha
1 tablespoon rice wine vinegar
3 cloves garlic, grated
2 boneless, skinless chicken breasts, cut into strips
2 tablespoons chopped peanuts
2 tablespoons chopped fresh cilantro
8 butter lettuce leaves
1 cup bean sprouts
1 cup thinly sliced red cabbage
1 cup julienned carrots
1 cup cucumber slices
1 cup cooked thin rice noodles
1/3 cup sweet chili sauce
1/3 cup hoisin sauce

Steps:

For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
Heat a grill pan over high heat.
Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

GRILLED APRICOT LETTUCE WRAPS WITH THAI HERBS

Grilled Apricot Lettuce Wraps with Thai Herbs image

This is a delicious and light vegetable recipe to pair with your grilled dishes. Grilling stone fruit concentrates the sweetness. By adding the refreshing flavors of Thai herbs, you can create an appetizing starter or side dish for your summer meal.

Provided by Chad Sarno

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

3 tablespoons honey, or your liquid sweetener of choice
3 tablespoons white balsamic vinegar
warm water
Chili flakes, optional
6 apricots, slightly ripe, but not soft, Peaches or nectarines are good substitutes
1/2 cup water chestnuts, canned or fresh
3 tablespoons mint leaves
3 tablespoons basil leaves
3 tablespoons cilantro leaves and stems
1 tablespoon minced red Thai chili, plus extra for garnish
1/2 lime, plus extra for garnish
Sea salt
1 head butter or Boston lettuce
1/4 cup smooth almond butter
1 1/2 teaspoons reduced-sodium tamari
2 tablespoons tamarind paste
1 tablespoon chopped ginger
1 clove garlic, chopped
3 dates, pitted
2 scallions, for garnish, optional
1/4 cup dry-roasted peanuts or almonds, chopped, optional

Steps:

Heat a heavy-duty (preferably cast-iron) grill pan over medium-high. Combine the honey, white balsamic vinegar, and 2 tablespoons of warm tap water in a small mixing bowl. Slice the apricots in half, and remove and discard the pits. Dip the apricot halves in the honey-vinegar glaze, then place cut side down on the hot grill pan. Brush the outside of the apricots with a little extra glaze.
Meanwhile, coarsely chop the water chestnuts, and add them to a medium mixing bowl. When the apricots begin to soften and caramelize, after about 4-6 minutes, remove them from the pan and chill in the refrigerator while you finish chopping the other ingredients.
Slice the mint, basil, and cilantro. Add to the mixing bowl. Slice the red Thai chili, and add to the bowl. Remove the apricots from the refrigerator, coarsely chop, and add to the mixing bowl. Squeeze half of a lime into the bowl. Season with a pinch of sea salt and mix gently to combine.
Remove the tougher outer leaves of the lettuce, and pull at least 4 to 6 of the more tender inner leaves to use as cups. Fill each one with a generous ¼ cup of the apricot-herb mixture.
In a blender, combine almond butter, tamari, tamarind paste, ginger, garlic, dates, and a few tablespoons of water. Drizzle sauce over the lettuce cups or serve as a dressing on the side. Garnish with chopped nuts.