Shrimp Lettuce Wraps
Shrimp Lettuce Wraps are Thai-inspired appetizers that are incredibly easy to make. Tender, juicy shrimp are sauteed with a homemade spice paste of galangal, garlic, bird's eye chili, and white peppercorns. Crisp red cabbage, colorful peppers, crunchy carrots, and fragrant shallots are then tossed with shrimp and stir-fried to perfection. A savory addition of fish and soy sauces, palm sugar, and cornstarch forms a glossy coating on the mixture. This warm filling is spooned into lettuce cups and served garnished with spring onion, cilantro, and roasted peanuts. Every bite will be light and satisfying, whether eaten as an appetizer or for a weeknight dinner!
Equipment
- Wok
- air fryer optional
Ingredients
For the spice paste:
- 4 lemongrass white part only
- 2 clove garlic
- 2 tsp galangal peeled, chopped
- 3 Thai bird's eye chili
- ½ tsp white peppercorn
- ¼ tsp salt
For the filling:
- 1 tbsp peanut oil
- ¼ lb shrimp chopped
- 1 carrot peeled, chopped
- 1 pepper chopped
- ⅓ cup red cabbage chopped
- 1 shallot chopped
- ½ cup firm tofu cubed, optionally air-fried
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp palm sugar
- 1 tsp cornstarch
- 4 sprig cilantro chopped
- 3 spring onion chopped
- ½ cup peanuts roasted, crushed
- 8 leaves Romaine lettuce
Instructions
How to make the spice paste:
- Place the ingredients for the spice paste in a spice grinder, add one tablespoon of water, and grind to a slightly coarse paste. Set it aside.
How to make the filling and assemble the Shrimp Lettuce Wraps:
- Heat the wok, add peanut oil, and the spice paste. Sauté it over medium heat for 1-2 minutes, or until fragrant.
- Add the chopped shrimp and continue to sauté for 2-3 minutes.
- Toss the red cabbage, pepper, carrot, and shallot into the wok, and stir-fry for 1 minute. Add a teaspoon of oil if the veggies stick to the wok. Add the tofu, air-fried at 400°F on a foil-lined tray for 15 minutes. This is an optional step, i.e if you like crispy tofu in your appetizer. Mix the soy sauce, fish sauce, cornstarch, and palm sugar in a small bowl, then add to the wok. Sauté for a few seconds, turn off the heat, and let it cool.
- Fill each lettuce leaf with the shrimp and vegetable mixture, and serve garnished with cilantro, spring onion, and crushed peanuts.
Notes
1. Slightly warm the shrimp and vegetable mixture before filling the refrigerated lettuce leaves. Do not pile hot filling on top as the leaves will wilt.
2. Please ensure that most of the moisture has evaporated from the shrimp and vegetable mixture and that it is not runny, or the wraps will drip while serving.
3. Rinse the lettuce leaves in cold water, pat them dry with kitchen paper, and refrigerate them in Ziploc sandwich bags for 10 minutes before using them as wraps.
4. Air-frying the tofu adds an additional crunch; however, this step is optional.
5. Tear the ends of the lettuce leaves with your hands. Using a metal knife browns the lettuce faster than if torn by hand. Remove the thick stalk from the head of the lettuce.
6. Do not overcook the vegetables. A quick toss for a couple of minutes will make them slightly soft yet crunchy, but not mushy.
7. If the filling has excess sauce, use a slotted spoon to drain it before placing it on the lettuce leaf, or the wrap will drip and become soggy.
8. Cook the shrimp filling over medium-high heat, using quick wrist movements with the spatula; otherwise, the shrimp will steam and release more moisture.
Nutrition
Calories: 206kcalCarbohydrates: 13gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 542mgPotassium: 457mgFiber: 5gSugar: 3gVitamin A: 7735IUVitamin C: 11mgCalcium: 105mgIron: 3mg
