Category
Arctic Char
Lobster
Salmon
Scallops
Shrimp
Servings
3-4
Prep Time
10 minutes
Cook Time
10 minutes
Lettuce symbolizes a rising fortune, so add these crunchy seafood lettuce cups to your Chinese New Year menu. We love them with a mixture of shrimp and salmon or arctic char, but scallops or lobster will also work really well.
Ingredients
2 Tablespoons peanuts
1 egg white, beaten
2 teaspoons corn starch
12 ounce salmon or arctic char fillet, pin bones removed, chopped
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
2 Tablespoons shaoxing rice wine or dry sherry
2 teaspoons grated ginger
2 garlic cloves, crushed
8 ounce tin water chestnuts, drained and finely chopped
3 scallions, finely shredded
1 teaspoon sesame oil
2 Tablespoons vegetable oil
iceberg lettuce leaves, to serve
cilantro leaves, to garnish
1 red chili, julienned, to garnish (optional)
Directions
Toast the peanuts in a small skillet over a medium–low heat, stirring often, for 2–3 minutes until lightly golden, taking care not to burn them. Transfer to a plate to cool.
Put the egg white, corn starch, shrimp and fish in a bowl and stir to combine. Add the soy sauce, oyster sauce and rice wine and mix.
In a separate bowl, add the ginger, garlic, water chestnuts, scallions and sesame oil and stir to combine.
Heat a wok over high heat, add the vegetable oil, then the ginger, garlic, water chestnut, scallions and sesame oil mixture and stir fry for about 3 minutes, or until the scallions have started to soften.
Add the shrimp and fish mixture and cook, stirring often, for about 3 minutes, or until the seafood is just cooked through.
Place a scoop of the seafood in each lettuce cup, sprinkle with peanuts and garnish with cilantro and red chili.