The recipe for Thai Turkey Lettuce Wraps is on this site.  Last night’s rendition was particularly good.  The turkey mixture was savory, and the sauce was perfectly sweet and sour.  Regarding the sauce:  I don’t really measure anymore but tasting as you go is imperative.  Pour the amount of light soy sauce you want into a measuring cup.  I made about 2/3 cup of sauce.  Then add the fish sauce.  Maybe about a tablespoon, a good pour.  Then add about 1/4 cup brown sugar and the juice of about 3 limes.  Add about 2 TBS of tamarind sauce.  This is made by taking tamarind paste and adding warm water (stir until it seems like a slurry).  Finish with about a half TBS. of mirin.  Again, taste and re-season if necessary.  You’re looking for a tart, umami flavored, sweet-sour taste.  Use it to season the turkey and as a dip for the finished lettuce wraps.  This dish is the perfect Friday night endeavor because you’ll have a lot of chopping and mincing to do while you’re watching a movie, but you can let the cooked and crumbled turkey wait in the pan until you’re ready to dine.  And you can really eat as much of this as you want because it is healthy and light.  Needless to say, it’s a pretty dish, too!