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LETTUCE WRAPS & MANGO STICKY RICE INSPIRED BY SPIDER-MAN: HOMECOMING

cook:

1 h 20 min

Picture for Lettuce Wraps & Mango Sticky Rice inspired by Spider-Man: Homecoming

3,135,852 views  To Aunt May's delight and amusement, her mild-mannered nephew Peter orders Larb at their local Thai place. Despite her pun-centric lampooning, she'll soon discover that larb is the meat salad that'll make you less grossed out by the concept of something called 'meat salad'.

4 servings

US

original

metric

INGREDIENTS

For the Lettuce Wraps

2 cups Thai Glutinous Rice

1 small Shallot

3 Scallions

Fresh Mint

Cilantro

Lemongrass

3 tbsp Vegetable Oil

1 pound Ground Pork

2 pinches Thai chili Powder

⅓ tsp Sugar

½ tbsp Fish Sauce

1 Lime

Large Lettuce Leaves

For the Mango Sticky Rice

3 cups Sweet Sticky Rice

4 cups Water

16 ounces Coconut Milk

¾ cup Sugar

1 Mango

Mint Garnish (optional)

DIRECTIONS

1.

FOR THE Lettuce Wraps

1.

In a dry skillet, pour in the Thai glutinous rice and dry roast for about 15-20 min over medium-low heat. Make sure to turn constantly, until they resemble grain. Remove from heat and allow to cool completely.

2 cups Thai Glutinous Rice

2.

Pulverize the cooled rice by using a high powered blender or a mortar and pestle. Grind until the granules are small enough to not get stuck in your teeth but large enough that they retain some crunch, resembling coarse sand.

3.

Thinly slice the shallot and scallions. Finely chop the lemongrass. Wash and dry the mint and cilantro and remove the stems.

1 small Shallot

3 Scallions

Fresh Mint

Cilantro

Lemongrass

4.

In a large skillet, heat vegetable oil over medium-high until shimmering. Add ground pork and brown. During the last minute of cooking, add the lemongrass and break down meat into bite sized pieces. Remove from heat.

3 tbsp Vegetable Oil

1 pound Ground Pork

5.

In the large skillet with meat, add generous pinches of Thai chili powder, sugar, fish sauce, lime juice, shallot, scallions, whole mint leaves, and toasted rice powder. Taste and add salt if necessary.

2 pinches Thai chili Powder

⅓ tsp Sugar

½ tbsp Fish Sauce

1 Lime

6.

Place seasoned meat over large lettuce leaves, add cilantro, and enjoy!

Large Lettuce Leaves

7.

For the Mango Sticky Rice

1.

In a large bowl, combine sticky rice and water, then massage to break up any clumps. Cover and let sit at room temperature for at least 6 hours, up to 24.

3 cups Sweet Sticky Rice

4 cups Water

2.

After sitting, uncover rice and strain it.

3.

In a large pot, boil a few inches of water. Place strainer with rice over large pot and cover with the lid of the pan.

4.

Let steam for 15 minutes and stir, then let cook again for an additional 15 minutes.

5.

In a small saucepan pour in coconut milk. Heat to about 200°F and then add sugar. Take off heat and stir to combine.

16 ounces Coconut Milk

¾ cup Sugar

6.

Put rice in large bowl, pour in half of coconut sauce, and stir. Let sit aside for about 20 minutes.

7.

Peel the mango, cut around pit, then thinly slice. Spread decoratively on a plate.

1 Mango

8.

Place rice into a ramekin that is lined with plastic wrap and flip over onto plate. Top with a generous amount of coconut sauce, garnish with optional mint, and enjoy!

Mint Garnish (optional)

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