Thai Shrimp Lettuce Wraps Recipes

Steps:

• For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
• Heat a grill pan over high heat.
• Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
• For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
• To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

Steps:

• For the shrimp: In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and chili powder and cook, stirring, until fragrant, less than 1 minute. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned and almost cooked through, but still slightly translucent, 2 to 3 minutes total. Transfer the shrimp to a plate and wipe out the wok with a paper towel. Place a measuring cup with 1⁄4 cup water next to your cooktop. Set the wok over medium heat and add the brown sugar, lime juice (this helps keep the sugar from crystallizing) and 2 tablespoons water. Cook, stirring often, until the sugar turns into an amber-colored caramel (it should be as thick as honey), 6 to 7 minutes. Then, stir in the fish sauce and soy sauce and remove from the heat. Once a smooth sticky sauce forms (about as thick as honey), after 30 seconds or so, add the cooked shrimp, scallions and scallions, toss to coat.
• Assemble the lettuce wraps: Remove the Quick Pickles (see recipe below) from the fridge and arrange the lettuce leaves, cucumber and cilantro on a serving platter. To serve, spoon some of the shrimp onto a lettuce leaf along with some rice (if using) and top with a few pickles, cucumber and a sprig of cilantro. Roll up and eat immediately.
• In a medium bowl, combine the vinegar water, sugar and 2 pinches of salt and stir until the sugar is dissolved. Add the carrot and radishes and toss to combine. Transfer to the fridge to chill for at least 20 minutes.

Steps:

• To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside.
• To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.
• Drain well.
• Trim fibrous ribs from lettuce leaves to flatten leaves.
• Add hot water to a large, shallow dish to a depth of 1 inch.
• Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
• Place sheet on a flat surface.
• Arrange 1 lettuce leaf over sheet.
• Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
• Fold sides of sheet over filling, and roll up jelly-roll fashion.
• Gently press seam to seal.
• Place roll seam side down on a serving platter (cover to prevent dryin).
• Repeat procedure with remaining rice sheets.
• Serve with the sauce.

Steps:

• Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
• Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

Steps:

• Place the tortillas on a flat surface and layer lettuce followed by shrimp, cucumber, cilantro and peanuts.
• Sprinkle with seasonings, if desired.
• Roll up securely and serve.