Ingredients:

  • 1 large head of Butter Lettuce (or Iceberg/Cos)
  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • 500 g (1 lb) Raw Prawns/Shrimp, peeled, deveined, and coarsely chopped
  • 2 cloves Garlic, minced
  • 1 tbsp (15 g) Fresh Ginger, finely grated
  • 2 Spring Onions (Scallions), white and green parts separated and sliced
  • 100 g (3.5 oz) Water Chestnuts, drained and roughly chopped (optional)
  • 1 large Carrot, shredded or finely diced
  • 1 tbsp (15 ml) Sesame Oil (for finishing)
  • 4 tbsp (60 ml) Low-Sodium Soy Sauce
  • 3 tbsp (45 ml) Hoisin Sauce
  • 2 tbsp (30 ml) Rice Vinegar
  • 1 tbsp (15 ml) Honey or Brown Sugar
  • 1 tsp (5 ml) Sriracha or Chilli Flakes
  • 1 tsp (5 g) Cornflour (Cornstarch), mixed with 1 tbsp cold water (for thickening)
  • 2 tbsp (10 g) Fresh Coriander (Cilantro), chopped (for garnish)
  • 1 tbsp (10 g) Toasted Sesame Seeds (for garnish)
  • Fresh Lime Wedges (for squeezing)

Instructions:

  1. Prep & Sauce: Carefully separate the lettuce leaves and wash them thoroughly, ensuring they are dried well. Arrange them on a serving platter. In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, honey/sugar, and Sriracha (the glaze). Coarsely chop the raw, deveined shrimp.
  2. Sauté the Aromatics: Heat the olive oil in the wok or frying pan over medium-high heat. Add the minced garlic, grated ginger, and the white parts of the spring onions. Sauté quickly for 60 seconds until fragrant—do not let the garlic burn.
  3. Cook the Filling: Add the minced shrimp to the pan. Season lightly with salt and pepper. Sauté, breaking up clumps, until the shrimp turns pink and is nearly cooked through (about 3–4 minutes). Stir in the shredded carrot and chopped water chestnuts and cook for another 2 minutes.
  4. Glaze and Finish: Briefly re-whisk the sticky glaze mixture, then pour it over the shrimp. Immediately pour in the cornflour/water slurry. Stir continuously until the sauce bubbles, thickens rapidly, and beautifully coats the filling (less than 60 seconds). Take the pan off the heat. Stir in the sesame oil and the green parts of the spring onions.
  5. Serve: Spoon the hot shrimp mixture directly into the prepared lettuce cups. Sprinkle generously with fresh coriander and toasted sesame seeds. Serve immediately with extra lime wedges on the side for a zingy kick.