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.
