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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Here is the seafood version of the lettuce wrap. Ingredients:
240 g large shrimp, shell removed,deveined and cut into small pieces |
8 large lettuce leaves |
1 teaspoon minced young ginger |
cooking oil |
80 g canned bamboo shoots, chopped finely |
60 g sweet onions, chopped finely |
60 g chinese celery or 60 g coriander, chopped finely |
40 g water chestnuts, chopped finely (optional) |
4 canned shiitake mushrooms, chopped finely |
1/4 egg white |
1/2 tablespoon rice wine |
1 teaspoon cornflour |
salt |
1/3 cup chicken stock |
1 teaspoon sesame oil |
1/2 teaspoon salt |
sugar |
pepper |
1 tablespoon water |
1 tablespoon cornflour, dissolved with water |
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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