THAI LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
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!
THAI PORK LETTUCE WRAPS
Based on America's Test Kitchen recipe. Serve with rice and steamed vegetables. First step: Prep tenderloin and stick in freezer; then assemble and prep other ingredients. You can make the toasted rice powder from scratch easily: Toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle.
Provided by treehuggingmom
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes).
- Meanwhile, prepare rice powder if needed (if you're making it from scratch, toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle). Slice onion thinly. Assemble other ingredients.
- Process partially frozen meat, 1/2 at a time, in food processor, pulsing 5-6 times until coarsely chopped. Stir 1 tablespoon fish sauce into ground meat and refrigerate 15 minutes to marinade meat.
- Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.
- Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink.
- Transfer pork to large bowl and cool 10 minutes. Add 1½ tablespoons fish sauce, remaining rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro.
- Serve with lettuce leaves.
Nutrition Facts : Calories 176.8, Fat 4.4, SaturatedFat 1.4, Cholesterol 73.7, Sodium 956.1, Carbohydrate 9.4, Fiber 2.1, Sugar 4.3, Protein 25.6
THAI LETTUCE WRAPS WITH SATAY PORK STRIPS
Not only is this appetizer beautiful as a presentation, but it is a fun appetizer to eat. Guests get to assemble their own, picking and choosing among the condiments and sauces. For the host, everything can be done ahead, even the pork. Marinate and grill the pork early in the day, or even the day before, and refrigerate the chops. Slice the pork just before serving. The sauces can be made and placed in serving bowls several hours ahead; the condiments can be assembled on the platter and then covered and refrigerated ready to serve.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- Place chops in large self-sealing plastic bag; combine marinade ingredients in small bowl and pour over chops. Seal bag and refrigerate 1 to 4 hours. Remove from refrigerator 30 minutes prior to grilling.
- Meanwhile, spray cold grill grate with vegetable oil cooking spray. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium-high. Arrange coals or burners so there is a medium zone for finishing chops.
- When ready to grill, remove chops from marinade (discarding marinade). Grill pork directly over medium-high fire until seared, 3 minutes per side. Slide chops to cooler part of grill, cover, and continue to grill until the internal temperature reaches 155 degrees F, about 5 minutes longer. Transfer to cutting board and let rest for 5 minutes before slicing.
- While pork is resting, soak rice noodles in very hot water for 10 minutes, then drain. Arrange stack of large lettuce leaves attractively on large serving platter. Place carrots, cucumber, rice noodles, and cilantro leaves in small dishes and arrange on serving platter. Combine sauce ingredients and transfer sauce to small bowl or ramekin.
- Cut pork into thin slices. If desired, lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.
- To assemble, let each guest place a lettuce leaf on an appetizer plate. Mound a bit of rice noodles, carrot, and cucumber on lettuce; top with a few slices of pork. Drizzle with sauce and add a couple cilantro leaves. Fold over the lettuce to form a roll and enjoy.
Nutrition Facts : Calories 192.6 calories, Carbohydrate 22.3 g, Cholesterol 22.1 mg, Fat 6.9 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 1.9 g, Sodium 529.7 mg, Sugar 9.8 g
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