Thai Lettuce Wraps |
|---|
Credit: Hot for Food
kombu sauce
| 15 | g | dried kombu seaweed, cut into 2-inch pieces) | ||
| 1 | cup | water | ||
| 2 | tablespoons | low-sodium soy sauce | ||
| 2 | tablespoons | lime juice | ||
| 1½ | teaspoon | agave | ||
| 1 | teaspoon | Chinese Five Spice powder | ||
| ½ | teaspoon | white pepper | ||
| 1 | teaspoon | sea salt |
In a saucepan, place the dried kombu seaweed with water. Allow to simmer on low heat until the mixture reduces to about ½ cup (~18 mins). Remove leaves and preserve for later use.
Add the rest of the ingredients.
Thai basil & plant-based beef filling
| 1 | cup | Thai basil leaves, de-stemmed | ||
olive oil, to coat the pan | ||||
| 3 | cups | |||
| ¼ | cup | red onion, finely diced | ||
| 3 | cloves | garlic, minced | ||
| ¼ | cup | carrot, finely diced | ||
| 1 | tablespoon | Thai red chili, finely diced |
In a skillet, coat with a thin layer of olive oil. Place whole Thai basil leaves in one layer.
Preheat the oven to 400°F. While oven is heating, bake the leaves in the skillet for ~10 mins. Flip them halfway through baking. Remove the smaller pieces once crispy as the larger pieces may take more time. Transfer all the basil leaves and leave aside.
In a large bowl, combine everything and coat with kombu sauce evenly.
Add to skillet and bake for ~25 minutes. Stir halfway to brown the other side.
In the skillet, move the filling to one side. Top up with crispy Thai basil leaves and whole Thai chilies.
lettuce wraps
| ½ | red onion, thinly sliced | |||
| ½ | Bibb lettuce | |||
| 2 | cups | green papaya, julienne | ||
| 3 | sprigs | mint | ||
| 4 | limes, cut into wedges |
You will be serving on the skillet. Fill the rest of the skillet all ingredients for wrapping.
Squeeze a generous amount of lime juice.