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Mini Shrimp Lettuce Wraps

Shrimp Lettuce Wraps
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Ingredients

Units Scale
  • 1 (packed) cup cooked baby shrimp
  • 1 head romaine lettuce, OR 1 package prepared romain lettuce leaves
  • 1/3 cup dry shredded unsweetened coconut (baking type)
  • 1/3 cup dry roasted peanuts, ground or finely chopped
  • 2 green onions, sliced up very finely
  • 2 cloves garlic, minced or pressed
  • 2 tsp. grated galangal OR ginger
  • 1 fresh red chili, minced, OR 1/4 to 1/2 tsp. dried crushed chili
  • 1/2 tsp. regular chili powder (Mexican type is fine)
  • 1/4 tsp. sugar
  • 1 Tbsp. fish sauce (available in the Asian section of your supermarket, or at Asian stores)
  • 3 Tbsp. good-quality coconut milk
  • 1/2 to 1 fresh lime, sliced into wedges
  • 1/3 cup fresh coriander (cilantro)

Instructions

  1. Place coconut in a dry wok or frying pan set over medium-high heat. ‘Dry-fry’ it by stirring continually until it turns light golden-brown and is fragrant. Immediately transfer your toasted coconut to a bowl and set aside to cool.
  2. Whether you’re using fresh or frozen baby shrimp, make sure they are well drained (gently squeeze out any excess water with your hands). If using larger shrimp, chop them up small. Place shrimp in a mixing bowl.
  3. Add most of the ground or finely chopped peanuts to the mixing bowl, reserving 1 tablespoon for garnish.
  4. Now add the spring onions, garlic, galangal or ginger, chili, chili powder, sugar, and fish sauce. Stir or toss everything together well in the bowl.
  5. Add the coconut milk and gently stir again.
  6. Finally, add the toasted coconut, reserving 1 tablespoon for garnish. Stir again.
  7. Taste-test this mixture. You should taste a combination of spicy and salty, plus a hint of sweetness (there also will be a slightly sour note later when the lime juice is added). If you’d like it saltier, add a little more fish sauce. If too sour for your taste, add a little more sugar. If you prefer more coconut flavor, add 1 more tablespoon coconut milk (don’t add too much, though, or it will soak through the lettuce leaves—you want a sandwich-spread consistency).
  8. To assemble the appetizer, chop off the tops of 12 romaine lettuce leaves (3- to 4-inch pieces) and set on a platter.
  9. Scoop 1 heaping tablespoon of the shrimp mixture onto each leaf.
  10. Now top each one with a sprinkling of the reserved ground peanuts and toasted coconut.
  11. Add a final sprinkling of fresh coriander, and serve with the lime wedges (set these in a small pile in the middle of the platter).
  12. When ready to eat, squeeze some lime over the shrimp mixture, then wrap up and enjoy a bite-size explosion of Thai flavors.

Find it online: https://goingmywayz.com/mini-shrimp-lettuce-wraps/