Kitchen Table Recipe and Ideas Small Plate Sichuan Pan Fried Shrimp Butter Lettuce Cup

Summer favorites lettuce wraps with spiced soy dressing.



: Yield 4

Separated butter lettuce leaves 12

  • 2 tablespoons oyster sauce 1/2 teaspoon toasted sesame oil
  • 2 tablespoon soy sauce
  • 2 tablespoons fresh cilantro minced and 1 tablespoon minced red pepper (thai chilies)
  • 2 teaspoons cornstarch
  • 1 pound shrimp peeled and deveined (tails left intact optional)
  • 2 tablespoons cooking oil divided
  • 3 green onion chopped (white and light green parts)
  • 2-3 garlic cloves finely minced
  • 2 teaspoons grated fresh ginger use microplane grater


  1. In a small bowl, combine and mix well garlic, green onion toasted sesame oil, oyster sauce, soy sauce, ginger, red chilies and cilantro and set aside for dipping or butter

    lettuce dressing.

  2. Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch sesoneand with salt & pepper to taste toss to coat.
  3. In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 1/2 minute. Flip and sear the other side of each shrimp, about one more minute and half. Remove them to a plate and set aside.

    Add shrimp too lettuce cups and your favorite garnish perhaps white rice and baby corn.

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