Turkey Laab

Turkey Laab
4 from 1 ratings
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Tim Wildin is Brand Director for ShopHouse. He likes to use his Thanksgiving leftovers to create a Thai alternative to the turkey sandwich:  “My dad (American) would always make fun of my mom (Thai) and I because he'd say we would make Thai food from leftovers of the most American meal of the year. We'd shred the leftover turkey, mince it really finely, and make 'laab' (a Thai minced meat salad, for lack of a better term) with it. Much better than a turkey sandwich!”
Servings
2
servings
Ingredients
  • 4 cup shredded leftover turkey, minced
  • handful of cilantro leaves
  • handful of mint leaves
  • 1 shallot, finely sliced
  • handful of chives, cut into 1 inch segments
  • ground toasted rice for garnish
  • 5 cloves of garlic
  • 1 dried thai cili, chopped
  • 3 tablespoon cilantro stems, finely chopped
  • 1 stalk lemongrass, very finely sliced into rings
  • 8 tablespoon fish sauce
  • 10 tablespoon lime juice
  • 5 tablespoon sugar
  • 1 pinch of coriander seeds
Directions
  1. In a mixing bowl, combine the minced turkey, cilantro, mint, shallot, and chives, and toss with the dressing. Garnish with ground toasted rice. (Make the toasted rice by toasting raw rice in a flat pan until browned and fragrant, and then put the rice in a spice grinder or coffee grinder).
  2. Finely chop the garlic, Thai chili, cilantro stem, and lemongrass, and combine with fish sauce, lime juice, sugar, and whole coriander seed.
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