Time: 1 hour.
Complexity: easily
Servings: 4

The dense inner leaves of the lettuce serve as edible bowls for this wonderful Asian-inspired appetizer. Top each leaf with a small amount of shrimp in a sweet and spicy sticky sauce, a slice of cucumber, some pickled vegetables, and, for something more filling, a spoonful of steamed rice. Roll the leaf up and enjoy!

Ingredients:

Shrimps

• 1 tbsp. vegetable oil
• 6 cloves of garlic
• 0.5 tsp chili powder or red pepper flakes
• 450 g large shrimp, peeled and deveined
• 1/4 cup light brown sugar
• 1 tsp lime or lemon juice/white wine vinegar
• 2 tablespoons fish sauce
• 1 tbsp light soy sauce
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped unsalted peanuts
• 2 green onions, thinly sliced

Salad bowls

• Quick pickled vegetables
• 12 leaves of Boston lettuce or Bibb lettuce
• Half a cucumber, peel and cut into 5 cm long strips.
• Fresh coriander leaves
• 2 cups of boiled jasmine rice, warm

Quick pickled vegetables

• 0.5 cup apple cider vinegar
• 0.5 cups of hot water
• 2 tbsp. granulated sugar
• 2 medium carrots, peeled and cut into strips
• 8 medium red radishes, cut into strips

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, leaf lettuce, lime juice, carrot, radish

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Preparation:

Step 1
• Shrimps:
  
  Heat vegetable oil in a wok or large skillet until shimmering. Add garlic and chili powder and cook, stirring, until fragrant, less than 1 minute. Add shrimp, spreading them out evenly, and sprinkle with a pinch of salt. Cook, turning once, until the shrimp are golden brown and almost cooked through but still slightly translucent, 2-3 minutes total.
Step 2
• Transfer the shrimp to a plate and pat the wok dry with a paper towel. Pour 1/4 cup water into a measuring cup and place it next to the stove. Place the wok over medium heat and add the brown sugar, lime juice (this helps prevent the sugar from crystallizing), and 2 tablespoons water. Cook, stirring frequently, until the sugar caramelizes to an amber color (it should be thick like honey), 6-7 minutes. Then add the fish sauce and soy sauce and remove from the heat. Once the sauce has a smooth, sticky consistency (thick like honey), after about 30 seconds, add the shrimp, green onions, and peanuts. Stir to coat.
Step 3
• Shrimp bowls:
  
  Remove the marinated vegetables from the refrigerator and arrange the lettuce leaves, cucumber, and cilantro on a serving platter. Place some shrimp on a lettuce leaf, add some rice (if using), and top with some marinated vegetables and a cilantro leaf. Roll up and eat immediately.
Step 4

• Quick pickled vegetables

  
  Yield: about 1 cup
  
  In a medium bowl, combine vinegar, water, sugar, and 2 pinches of salt and stir until the sugar dissolves. Add the carrots and radishes and stir. Refrigerate for at least 20 minutes.

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