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Plant-based Meat Larb Lettuce Wrap (Thailand style)
用料
Plant-based Meat Larb Lettuce Wrap (Thailand style)的做法步骤
Ingredients: 1. 20g of vegetable oil 2. 20g garlic cloves, sliced 3. 30g sugar 4. 320g plant base pork 5. 30g long grain rice (Jasmine) 6. 40g of Vegetarian Asian fish sauce 7. 25g mineral water 8. 5g red chili, sliced with seeds 9. 8 medium leaves of butter lettuce 10. 20g small red onion, thinly sliced 11. ½ lime juiced 12. 2g Thai basil 13. 2g mint leaves 14. 3g coriander leaves 15. Salt and pepper
Preheat the oven at 180°Celsius Wash peel and trim the vegetables, set aside for preparation Separately slice the chili, garlic and onion finely Chop the basil, mint and coriander coarsely Wash the lettuce and keep the nice medium leaves aside, to serve
In a non-stick pan at medium heat toast the rice until browned (3-4 minutes) Transfer the rice into a plate and let cool down Place it in a food processor and grind into a fine powder, set aside
Season the plant base meat, line it on a baking tray and bake in the oven for 8 minutes In the meantime, in the pan heat the oil and add the garlic Once golden brown add in 1 teaspoon of sugar, let cook 20-30 seconds
Take out the baked plant base meat and add it into the pan Increase the heat, sauté rigorously and pour in a teaspoon of fish sauce Season with salt and pepper and set aside
To prepare the dipping sauce, combine in a bowl the lime juice together with the remaining fish sauce and sugar Mix to dissolve the sugar and add in the chili and 1 tablespoon of mineral water
Gently reheat the plant base meat, add in the sliced onions, half of the chili and fresh herbs coarsely chopped Dust with the rice powder, quickly stir, but not thoroughly
Lay the lettuce on a plate, separately Scoop the Larb into each leaf and, season with some of the dipping sauce Decorate and serve warm with the remaining dipping sauce aside
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