this impressive appetizer wraps hot and spicy shrimp in cool and crisp lettuce. save any leftovers for a light yet satisfying lunch the next day.
prep 15 minutes
cook about 7 minutes
makes 4 first course serving
ingredients:
1 tablespoon peanut oil
1/2 kilo large shrimp, shelled, deveined, and chopped coarsely
2 medium celery stalks, chopped finely (1/2 cup)
1/4 cup water chestnuts, chopped
1 garlic clove, minced
1 teaspoon finely choopped peeled fresh ginger
1 tablespoon reduced sodium soy souce
1 tablespoon hoisin souce
1 tablespoon rice vinegar
8 large boston lettuce leaves chooped roasted peanuts
procedure:
1 in nonstick 12 inch skillet or wok, heat oil over medium high heat untel very hot, add shrimp and cook 2 minutes or just until opaque throughout, stirring constantly. with slotted spoon, transfer shrimp to medium bowl.
2 to same skillet, add celery, water chestnuts, garlic, and ginger, and cook 2 minutes until celery is tender crisp, stirring. return shrimp to skillet; stir in hoisin souce, soy sauce, and vinegar, cook 1 minute or just until mixture is heated through. remove skillet from heat.
3 evenly divide shrimp mixture among lettuce leaves. sprinkle with peanuts.