lettuce wraps & honey glazed shrimp

I’ve had yellow fever lately. And I mean that with mad respect! I have been cravin’ some asian food!!!  There is just something so deeply satisfying about all those sweet, salty, savory flavors. Yes, Umami, I get it!! So, last night I wanted to recreate some really tasty lettuce wraps & honey shrimp I’d recently had for takeout. This is what I came up with. It was pretty darn good, if I do say so myself. P.F. Chang’s… who needs ’em?

Lettuce Wraps

8 oz. chicken, minced

4 oz. shitake mushrooms, minced

1 small onion, diced

2 cloves, minced garlic

1 can water chestnuts, chopped

4 green onions, chopped (green part only)

rice sticks (sold in asian food section)

oil

1 head iceberg lettuce

spicy soy sauce, recipe follows

Saute minced chicken, onion, garlic, & mushrooms in hot oil until chicken is done. Stir in green onions & water chestnuts to heat through. Stir in half of spicy soy sauce mixture. Reserve the other half for dipping.

Fry rice sticks (I used Maifun brand in the orange package) in 2″ hot oil for 2-3 minutes until slightly puffed & crispy. Remove from oil & drain.

Build lettuce wrap. Grasp leaf of iceberg lettuce, arrange a generous amount of crunchy rice sticks, layer with chicken stir-fry, & drizzle with spicy soy sauce.

Spicy Soy Sauce

Mix 1/2 cup soy sauce, 2/3 cup rice wine vinegar, 2 Tbs. minced garlic, 3 Tbs. oil, 2 tsp. Srichacha chili sauce, 1 tsp. white pepper, 1 tsp hot mustard, 2 tsp. grated ginger, 1/2 tsp sesame oil & 3 Tbs. brown sugar in a small saucepan. Bring to a simmer. Mix 1/4 cup water with 3 Tbs. cornstarch until combined. Pour into soy mixture & stir until slightly thickened.

Honey Glazed Shrimp


1 lb. large shrimp, peeled & deveined

for batter:

1/2 cup flour

1/3 cup cornstarch

1 egg, beaten

3/4 cup water

1/8 tsp. baking soda

1/8 tsp. baking powder

for honey sauce:

1/2 cup sake or white wine

1/3 cup honey

1/3 cup rice wine vinegar

3 Tbs. soy sauce

6 Tbs. sugar

1/4 cup cornstarch

1/4 cup water

Mix all dry ingredients for batter. Add in egg & water. Let batter sit in refrigerator for 30 minutes or so.

Dip shrimp in batter to coat & drop into hot oil (or deep fry in fresh oil). Brown, then drain.

Combine all ingredients except cornstarch & water for honey sauce and bring to a low simmer. Mix cornstarch & water until combined. Pour into honey sauce & stir constantly over heat until thickened.

Drop the fried shrimp into the sauce, give a gentle stir to coat shrimp with sauce, then pour out onto a shallow bowl of noodles, white, or fried rice to serve.

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2 Responses to “lettuce wraps & honey glazed shrimp”

  1. Sis Says:

    oooooooo, dem wraps makin my mouth water!!!!! we about killed our mother with those stinkin wraps, we only fed her a piece of lettuce and a peanut!!! ha!

  2. autumnkeeton Says:

    you are crazy. wait, she is crazy. hell, we’re all crazy!!

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