Nice variation of an oriental wrap (wontons or lettuce) which uses shrimp instead of pork or chicken.
1 pound raw small medium or small shrimp, prepped and rough chopped
1/2 cup minced parsley
Zest of 1 lemon
1 tablespoon sesame oil
1 egg (if using wontons)
Kosher salt and freshly ground black pepper to taste
Thin wonton wrappers or Bibb/Iceberg Lettuce
2 parts rice vinegar
1 part tamari
1 small finger ginger, peeled and julienned
2 tablespoons sliced scallions for garnish
1/2 tsp crushed red pepper (optional)
For Sauce:
Meanwhile, make sauce of naturally brewed rice vinegar, tamari, ginger, crushed red pepper and scallions. Sauce can be made a day ahead but wait to chop and add the scallions prior to serving.
For Wontons:
In a large bowl, combine shrimp, parsley, lemon zest, sesame oil and egg. Season and combine well. Test flavor by sautéing small portion. Form wontons: Place 1 wonton skin on a flat work surface with corner nearest you. Place about 1/2 tablespoon filling in center of skin, fold the bottom half over the top half to create a triangle. Bring the left and right sides under the dumpling, pinch together to seal. Repeat with remaining skins and filling. Meanwhile, boil water in a stockpot; Add wontons and boil wontons until filling is cooked through, then remove and place in individual bowls, about 2 dumplings per bowl. Meanwhile, make sauce of naturally brewed rice vinegar, tamari, ginger and scallions. Ladle on top and serve.
For Lettuce Wraps:
Separate lettuce leaves, wash and dry, Arrange lettuce on a serving platter.
In a large bowl, combine shrimp, lemon zest and sesame oil. Season and combine well. Heat a fry pan or wok over medium heat. When pan is warm, add 1 tablespoon of canola or peanut. Saute shrimp mixture for ~3 mins til shrimp are pink. Remove pan from heat, add parsley and mix. Pour shrimp mixture in a serve bowl.
To serve, scoop enough shrimp mixture to fill lettuce leave, pour a little sauce over shrimp mixture, wrap lettuce and enjoy.
1 pound raw small medium or small shrimp, prepped and rough chopped
1/2 cup minced parsley
Zest of 1 lemon
1 tablespoon sesame oil
1 egg (if using wontons)
Kosher salt and freshly ground black pepper to taste
Thin wonton wrappers or Bibb/Iceberg Lettuce
2 parts rice vinegar
1 part tamari
1 small finger ginger, peeled and julienned
2 tablespoons sliced scallions for garnish
1/2 tsp crushed red pepper (optional)
For Sauce:
Meanwhile, make sauce of naturally brewed rice vinegar, tamari, ginger, crushed red pepper and scallions. Sauce can be made a day ahead but wait to chop and add the scallions prior to serving.
For Wontons:
In a large bowl, combine shrimp, parsley, lemon zest, sesame oil and egg. Season and combine well. Test flavor by sautéing small portion. Form wontons: Place 1 wonton skin on a flat work surface with corner nearest you. Place about 1/2 tablespoon filling in center of skin, fold the bottom half over the top half to create a triangle. Bring the left and right sides under the dumpling, pinch together to seal. Repeat with remaining skins and filling. Meanwhile, boil water in a stockpot; Add wontons and boil wontons until filling is cooked through, then remove and place in individual bowls, about 2 dumplings per bowl. Meanwhile, make sauce of naturally brewed rice vinegar, tamari, ginger and scallions. Ladle on top and serve.
For Lettuce Wraps:
Separate lettuce leaves, wash and dry, Arrange lettuce on a serving platter.
In a large bowl, combine shrimp, lemon zest and sesame oil. Season and combine well. Heat a fry pan or wok over medium heat. When pan is warm, add 1 tablespoon of canola or peanut. Saute shrimp mixture for ~3 mins til shrimp are pink. Remove pan from heat, add parsley and mix. Pour shrimp mixture in a serve bowl.
To serve, scoop enough shrimp mixture to fill lettuce leave, pour a little sauce over shrimp mixture, wrap lettuce and enjoy.
Bill - is nam pla sauce (fish sauce) just like the salmon sauce we get at Valley Natural? Could I use the salmon sauce instead of the nam pa sauce? Lucy
ReplyDeleteNo nam pla sauce is fish sauce. Its like a soy sauce with a fish broth base. You can find it in the Asian section of most stores. One brand is called Thai.
ReplyDelete