Lettuce Wrapped Shrimps

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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
• 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

Recipe

• 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 , 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.