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.
- 2 tablespoons peanuts
- 1 egg white, beaten
- 2 teaspoons corn starch
- 1 lb raw shrimp, chopped
- 12 oz 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 oz 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)
- 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 stirfry 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.
SEAFOOD USED IN THIS RECIPE