May Appetizer - Larb

It's appropriate since I had the appetizer that I am the first post for this month!!  I just made the following recipe for Larb.  It is a Thai appetizer that I had with Megan, Pat and Nick at a wonderful Thai restaurant in San Clemente.  This is from Cooking Light which called for ground turkey since it is more lean.  However, I wanted to stay with a more traditional Thai version so used ground chicken.  I made it exactly as below.  My only change next time would to make it a little spicier - more serrano chile and red pepper flakes.  It's very South Beach diet friendly!! - Mom

LARB

Yield: 2 servings (serving size: about 2/3 cup larb and 1 cabbage wedge)

Ingredients

• 2  teaspoons  grated lime rind
• 1  teaspoon  grated lemon rind
• 1/4  cup  fresh lime juice
• 1  tablespoon  fresh lemon juice
• 1  tablespoon  fish sauce
• 2  teaspoons  brown sugar
• 1/2  teaspoon  finely chopped serrano chile
• 1/4  teaspoon  crushed red pepper
• 1  teaspoon  vegetable oil
• 12  ounces  ground chicken breast
• 1  tablespoon  chopped shallots
• 1/2  cup  coarsely chopped fresh mint
• 1/2  head green cabbage, cored and halved

Preparation

Combine first 8 ingredients, stirring with a whisk until sugar dissolves.

Heat oil in a large nonstick skillet over medium-high heat. Add turkey and shallots; sauté 5 minutes or until done, stirring to crumble. Drizzle with juice mixture, stirring to coat. Sprinkle with mint. Serve in a cabbage leaf.