Lemongrass Sweet Potato Lettuce Wraps
Green water structures, what we like to call things like cucumbers and lettuce, are natural partners for savory classics like chicken and rice. Perfect balance. This recipe is a great template: sub whatever veggies are in season or on hand. If you’re not feeling peanut sauce, nuoc cham is a great alternative.
Serves 4
INGREDIENTS
For the sweet potatoes
2 pounds sweet potatoes, peeled and cut into ½-inch wedges
2 teaspoons green curry paste
2 teaspoons sugar
1 tablespoon shio koji (sub fish sauce, if your preferences allow)
1 tablespoon neutral oil
1 lemongrass stalk, minced (see note)
For the peanut sauce
½ cup peanut butter
1 tablespoon soy sauce
1 tablespoon tamarind concentrate
1 teaspoon sugar
1 garlic clove, minced
1 Thai chili, minced (sub chili flake)
1 lime, juice and zest
¼ teaspoon turmeric powder
For the rice
1 ½ cups jasmine rice
For the lettuce wraps
1 head leaf lettuce, well-washed, dried, and kept in large leaves
1 cucumber, sliced
2 daikon or watermelon radishes, thinly sliced
Pickled carrots, store-bought or homemade
1 cup (2-ounces) Thai basil
½ bunch cilantro
METHOD
Preheat the oven to 425°F with the fan on.
Marinate the sweet potatoes. In a mixing bowl, whisk together the marinade ingredients. Add the sweet potatoes and make sure they’re well-coated (or put them in a ziplock bag and pour the marinade over them). Set aside while you prepare the rice and peanut sauce. This step can be done up to 1 day in advance.
Make the peanut sauce. Whisk the peanut butter with ¾ cup warm water. Whisk in the remaining ingredients, then allow the mixture to sit for a few minutes. Taste for seasoning and adjust.
Make the rice. Rinse the rice 3 times with cold water, gently agitating with your fingers, and drain into a sieve. Place in a large saucepan with 2 ¼ cups water and a pinch of salt. Bring to a simmer and stir. Reduce the heat to the lowest setting and cover with a lid. Cook for 12 minutes, then remove from the heat. Set the rice aside until you are ready to plate.
Roast the sweet potatoes. Remove the sweet potatoes from the marinade and arrange on a parchment-lined sheet pan. Roast in the oven until the edges are charred and crispy, about 30 minutes.
Plate. Arrange the veggies, rice, sweet potatoes, and peanut sauce on each plate. Instruct diners to build their own wraps by placing a bit of each component on a lettuce leaf, rolling it up, and dipping it in the peanut sauce.
Note: To prepare lemongrass, remove any dried outer layers and several inches from the top. Slice lengthwise in half and lie the cut side down. Slice as thinly as you can. Then run your knife over the sliced lemongrass a few times to mince it a little further.
FURTHER READING
