Lettuce Wrapped Shrimps

“Here is the seafood version of the lettuce wrap.”
READY IN:
40mins
YIELD:
7-8 wraps
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix bomboo shoots, sweet onions, chinese celery, water chestnuts and mushrooms together in a bowl.
  2. Leave the vegetables mixture aside.
  3. Mix egg white, rice wine, cornstarch and a dash of salt together in a separate bowl and pour it over into the vegetables mixture above.
  4. Parboil these quickly and drain.
  5. Heat 3 tbsp of oil in a pan.
  6. Stir-fry the ginger until fragrant.
  7. Add in the vegetables mixture to stir-fry.
  8. When vegetables are about ready, add in the stock, sesame oil, dash of salt, sugar and pepper to season.
  9. Add in the shrimps.
  10. Stir-fry till the shrimps are just cooked, then add in the cornstarch solution to thicken.
  11. Stir until the mixture is quite dry.
  12. Remove into a plate.
  13. To serve, scoop a portion of the shrimp mixture onto a lettuce leaf, then wrap them in.

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