How to Make Minced Shrimp Lettuce Wrap (生菜炒蝦鬆)

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable option.

water chestnuts

🥗Healthier: jicama

💰Cheaper: canned water chestnuts

Canned water chestnuts are more accessible and cost-effective.

Wash the iceberg lettuce and place it in a bowl with running water.

Cut the bottom stem of the lettuce into a cone shape to remove it.

Carefully pull apart the lettuce leaves in the bowl of water to avoid tearing them.

Pour ice cubes into the bowl of water with the leaves to keep them crisp.

Remove the shell from the shrimp and cut it in half along the back.

Optionally, remove the dark veins from the shrimp using a toothpick.

Dice the shrimp into small bite-sized pieces.

Marinate the shrimp with 1 tablespoon of egg white, 1 teaspoon of sugar, 1 teaspoon of salt, and 1 tablespoon of cornstarch; mix well and let sit for 10 minutes.

While the shrimp marinates, dry the lettuce and cut it into bowl-shaped pieces for presentation.

Heat a wok and pour in 2 tablespoons of oil.

Add 1 tablespoon of ginger, 1 tablespoon of garlic, and 2 tablespoons of diced onion; stir until the onion is slightly translucent.

Pour in 1/2 cup of diced water chestnuts and 1/2 cup of diced bamboo shoots; stir for a few moments.

Add the marinated shrimp to the wok and stir frequently for a few minutes until cooked.

Add 1/2 cup of celery and 1/2 cup of carrots; stir to keep them crunchy.

Season with 1 teaspoon of salt, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce; stir for a few more minutes until everything is well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens