| 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 |
T |
Lime juice |
| 2 |
T |
Dry bread crumbs |
| 1/2 |
t |
Ground serrano chile |
| 2 |
T |
Shallots, sliced thin |
| 2 |
|
Whole green onions, cut in |
|
|
1/2" pieces |
| 1 |
c |
Cilantro, chopped |
| 2 |
T |
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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