Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 cup of hoisin sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
- 1/4 teaspoon of red pepper flakes
- 1 head of lettuce, washed and separated into leaves
- 1/4 cup of chopped green onions
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped peanuts
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
3. Add the shrimp to the skillet and stir-fry for 2-3 minutes until pink and cooked through.
4. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and red pepper flakes.
5. Pour the sauce over the shrimp and stir-fry for an additional minute until the shrimp is coated in the sauce.
6. Remove the skillet from the heat and let the shrimp cool slightly.
7. To assemble the lettuce wraps, spoon the shrimp mixture onto each lettuce leaf.
8. Top with chopped green onions, cilantro, and peanuts.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 10g
- Carbohydrates: 12g
- Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted with chicken, beef, or tofu.
- Hoisin sauce can be substituted with oyster sauce or sweet chili sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced bell peppers or water chestnuts to the stir-fry for extra crunch.
- Use butter lettuce or romaine lettuce instead of iceberg lettuce.
- Top with sliced avocado or mango for a tropical twist.
Tips and tricks:
- Make sure to pat the shrimp dry with paper towels before cooking to prevent excess moisture.
- Don't overcook the shrimp or it will become tough and rubbery.
- Use a non-stick skillet or wok to prevent the shrimp from sticking.
Storage instructions:
- Store any leftover shrimp mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shrimp mixture in a skillet over medium heat until warmed through.
Presentation ideas:
- Arrange the lettuce wraps on a platter and garnish with extra chopped peanuts and cilantro.
Garnishes:
- Chopped peanuts and cilantro
Pairings:
- Serve with steamed rice or quinoa for a complete meal.
Suggested side dishes:
- Asian slaw or cucumber salad
Troubleshooting advice:
- If the shrimp is too salty, add a squeeze of fresh lime juice to balance out the flavors.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Lettuce wraps originated in Asia and have been a popular dish for centuries.
Flavor profiles:
- Sweet, savory, and slightly spicy
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Chinese