Thai Turkey Lettuce Cups with Rice and Crispy Shallots

Thai Turkey Lettuce Cups with Rice and Crispy Shallots

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 12, 2017.
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If you find lettuce cups too messy, you can just roughly chop lettuce and build a salad on a large plate or platter.

Ingredients

Rice

  • 1 pack jasmine rice
  • 2¼ cups boiling water

Thai Turkey Lettuce Cups

  • ½ telegraph cucumber *
  • 1 capsicum
  • ½ iceberg lettuce *
  • 1 red onion, thinly sliced
  • 1 pack turkey mince
  • 1 pottle Thai marinade
  • ½-1 tablespoon fish sauce
  • Juice of ½ lemon
  • 1 bag mung bean sprouts
  • 2 tablespoons roughly chopped mint leaves

To Serve

  • 1 sachet crispy shallots
  • Sweet chilli sauce (optional, adults)

Steps

  1. Bring a full kettle to the boil. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
  2. While rice cooks, dice cucumber 2cm; thinly slice capsicum; separate lettuce leaves and set all aside.
  3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion for about 3 minutes until tender. Add turkey mince and cook for about 5 minutes, breaking up with a wooden spoon as it cooks, until browned.
  4. Add Thai marinade to pan with turkey and cook for a further 2–3 minutes, until fragrant. Remove from heat, add fish sauce and lemon juice and season to taste with pepper.
  5. To serve, place everything in the middle of the table and let everyone build their own lettuce cups. Start with a lettuce leaf, Thai turkey, cucumber, capsicum, mung beans a sprinkle of mint leaves and crispy shallots. Drizzle with sweet chilli sauce (if using) and serve rice on the side.

Nutritional Information

Energy 2155 kj
515 kcal
Protein 33.0g
Carbohydrate 77.9g
Fat 8.3g