Yield: 4 Servings
|2 cups||Ground pork; lean|
|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