Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Ground pork; lean |
½ cup | Water |
4 ounces | Chicken livers |
2 tablespoons | Lime juice |
2 tablespoons | Dry bread crumbs |
½ teaspoon | Ground serrano chile |
2 tablespoons | Shallots; sliced thin |
2 \N | Whole green onions; cut in 1/2\" pieces |
1 cup | Cilantro; chopped |
2 tablespoons | Fish sauce; Thai |
½ cup | Mint leaves; whole |
\N \N | Whole lettuce leaves |
Boil water in wok & stir fry ground pork until done. Remove pork from water with a slotted spoon. Boil chicken livers in water in wok until done, then slice into thin slices. Toss pork, livers, bread crumbs, ground chile, shallots, green onion & cilantro in a bowl. Season with fish sauce & lime juice. Serve over lettuce leaves & garnish with mint leaves.
Nut. Analysis per serving:
310 calories, 19 grams fat, 5 grams carbohydrates, 28 grams protein, 215 milligrams cholesterol, 380 milligrams sodium, 55 percent of calories from fat.
Recipe by: The Thai House in Bangkok Thailand Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves" <cea260@...> on Jan 11, 1998