RCI-SN.003.0165.001
Minced Shrimp in Lettuce
Minced Shrimp in Lettuce from the Recidemia collection
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyadvanced
Ingredients
- of prawns or other Shrimp1 pound
- 1/2 teaspoon
- 1 teaspoon
- 1/3 cup
- of chopped white leeks1/3 cup
- 1/3 cup
- 1 head
- Yiou-Tias2 unit
- 4 unit
- 1 tablespoon
- 1 tablespoon
- 1/2 teaspoon
- 1 unit
Method
1
Peel and devein the shrimp, then rinse under cold water and pat dry with paper towels. Toss the shrimp with salt and cornstarch to coat evenly; set aside.
2
Separate the iceberg lettuce into individual leaves, rinse gently, and arrange on a serving platter; set aside.
3
Cut the Yiou-Tias into small bite-sized pieces; set aside.
4
Heat a wok or large skillet over medium-high heat until very hot. Add the shrimp and stir-fry until they turn pink and are just cooked through, about 2-3 minutes.
3 minutes
5
Push the cooked shrimp to the side of the wok and add the chopped onions and white leeks to the empty space. Stir-fry until fragrant, about 1 minute.
1 minutes
6
Add the peas to the wok and stir everything together for 1 minute to combine.
1 minutes
7
Pour the soy sauce and chicken stock over the shrimp mixture and toss well to combine. Remove from heat.
8
Drizzle the sesame oil over the shrimp mixture and add a pinch of white pepper, stirring gently to incorporate.
9
Transfer the shrimp mixture to a serving bowl. Fold in the Yiou-Tias pieces and chopped green onions gently to avoid breaking them.
10
Serve the hot minced shrimp mixture alongside the lettuce leaves on a shared platter, allowing diners to spoon the filling into individual lettuce cups and eat with their hands.