| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Thai | Newspaper | 4 | Servings |
INGREDIENTS
| 2 | c | Ground pork; lean |
| 1/2 | c | Water |
| 4 | oz | Chicken livers |
| 2 | tb | Lime juice |
| 2 | tb | Dry bread crumbs |
| 1/2 | ts | Ground serrano chile |
| 2 | tb | Shallots; sliced thin |
| 2 | Whole green onions; cut in 1/2" pieces | |
| 1 | c | Cilantro; chopped |
| 2 | tb | Fish sauce; Thai |
| 1/2 | c | Mint leaves; whole |
| Whole lettuce leaves |
INSTRUCTIONS
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@airmail.net> on Jan 11, 1998
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