Authentic Vietnamese recipes from the Motherland

Shrimp Lettuce Wrap with Peanut Sauce

Now that summer is here and in full bloom, try out this savory and light dish: Shrimp Lettuce Wrap with Peanut Sauce. It’s a Western twist on the traditional Vietnamese Spring Rolls. This version omits the rice noodles and replaces the rice paper wrapper with a romaine lettuce leaf. This just means you stuff your face with the good stuff and avoid the fillers. Enjoy!

 Shrimp Lettuce Wrap with Peanut Sauce

Shrimp Lettuce Wrap with Peanut Sauce

Preparing the Shrimp

  • 2 cups shrimp; peeled, butterflied and deveined
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon corn starch
  • 1 tablespoon vegetable oil
  • 1 small egg white
  • Vegetable oil for frying
  1. Combine everything in small bowl and let it marinade for at least 30 minutes.
  2. In a small pot, heat the vegetable oil on medium high until it reaches 375 degree Fahrenheit.
  3. Quickly fry the shrimp for no more than 1 minute or until the outside is slightly pink. Overcooked shrimp is no good!
  4. Remove the shrimp from the oil and let it rest on a plate, lined with paper towels.

Preparing the Sauce

  • 1/3 cup Hoisin sauce
  • 1/2 cup peanut butter
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon Red Wine Vinegar
  • 1/4 cup water

 In a small pot, combine all the ingredients and simmer on low until everything is melted and combined. 

Preparing the Filling

  • 2 tablespoons of vegetable oil
  • 2 cups shredded carrots
  • 2 cups thinly sliced onions (any kind)
  • 2 minced garlic cloves
  • 2 tablespoons of minced cilantro 
  1. In a large skillet, heat the vegetable oil on medium high heat.
  2. Add in carrots, onions and garlic
  3. Sautee until the vegetables are fully cooked and limped
  4. If the mixture is too dry, add a tablespoon of water at a time
  5. After 5-8 minutes when everything is cooked, turn off the heat and add in the fried shrimp, cilantro and 2 tablespoons of peanut sauce.
  6. Lightly toss
 Saute onions, garlic and carrots

Saute onions, garlic and carrots

Assembling the Lettuce Wraps

  • 12 baby romaine lettuce leaves 
  1. Line a plate with the baby romaine lettuce leaves
  2. Scoop a spoonful of the shrimp/vege filling into each leaf
  3. Drizzle with peanut sauce
 Sexy Close-Up

Sexy Close-Up