Happy Seafood in a Lettuce Cup
Yield
Ingredients
Marinade:
1 tsp / 3.0 g cornstarch
¼ tsp / 1.5 g salt
1/8 tsp / 0.5 g white pepper
2 tsp / 9 g cooking oil
Seafood:
8 oz / 225 g medium raw shrimp, shelled, deveined and diced
4 oz / 115 g raw scallops, diced
Stir-fry mixture:
2 tbsp / 27 g cooking oil
¼ cup / 20 g green onions, diced
¼ cup / 35 g water chestnuts, diced
¼ cup / 30 g carrot, diced
¼ cup / 60 ml broth, seafood, chicken or vegetarian
1 tbsp / 18 g oyster-flavored sauce
1 tsp / 5 g sesame seed oil
1 tsp / 3 g cornstarch mixed with 2 tsp / 10 g water
1/2 cup / 65 g pistachios, roasted
Assembly:
2 – 3 tbsp / 32 - 48 g Hoisin sauce
Lettuce (iceberg, butter or romaine), cut into 10 – 12 lettuce cups
Instructions
Marinade:
In a medium bowl, combine ingredients.
Seafood
Add shrimp and scallops to marinade; stir to coat. Set aside for 30 minutes.
Stir-fry mixture
Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add seafood; toss and stir-fry for 2 minutes. Remove seafood from wok. Add green onions, water chestnuts and carrot; stir-fry until carrot is crisp tender. Return seafood. Add broth, oyster sauce and sesame oil. Add cornstarch solution; cook, stirring, until slightly thickened. Add pistachios; toss well.
Assembly:
To serve, spread a small amount of hoisin sauce in center of a lettuce cup. Add about 2- 3 tablespoons of stir-fry mixture in each lettuce cup and serve.
Suggested Wine Pairing: Port Sauvignon Blanc or Cabernet Sauvignon
Equipment, smallware and tools: Medium bowl, wok or stir-fry pan; cooking spatula.
Martin Yan
