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METHOD

1.
In a wok set over a high flame, heat half the peanut oil until just smoking. Add half the turkey mince with half of the chopped lemongrass and chilli. Quickly stir-fry, breaking up the lumps of mince, for 3-4 minutes or until the meatstarts to brown slightly
2.
Transfer the cooked turkey mix to heat-proof bowl and repeat the process with the remaining oil, turkey, lemon grass and chilli, re-heating the wok between batches. Once both batches have book cooked, set the mix aside for 15 minutes to cool
3.
While the turkey cools, whisk together the lime juice, fish sauce, sweet chilli sauce and lime zest in a small bowl until well combined
4.
Drizzle the lime dressing over the turkey mixture and mix in the chopped onion, coriander and mint. Spoon the turkey mixture into the lettuce leaves and sprinkle over the chopped peanuts to serve
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Corney & Barrow matching wine
Find out why Corney & Barrow match this Turkey laab recipe with an aromatic white wine, or a full-bodied and ripe white wine

INGREDIENTS
500g of turkey mince
1 tbsp of peanut oil
1 lemongrass stalk, finely chopped, pale section only
1 green chilli, long, finely chopped
60ml of lime juice
1 tbsp of fish sauce
1 tbsp of sweet chilli sauce
1 tbsp of lime zest
1/2 red onion, finely slice
13g of coriander leaves
2 tbsp of fresh mint
baby cos lettuce, to serve
40g of peanuts, finely chopped

Sounds good!