Curried Shrimp in Crystal Wrap

Cooking Jugalbandi | Presented by chefs Martin Yan and Sanjeev Kapoor

Curried Shrimp in Crystal Wrap


10 lettuce wraps


6 - 8 ounces (200 - 225 g) raw shrimp, peeled, deveined, diced



2 teaspoons cornstarch 

Dash of onion salt

Dash of white pepper


Stir-Fry Mixture:

2 tablespoons cooking oil

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1 green onion, chopped

2 small fresh red chiles, coarsely chopped

4 fresh button mushrooms, diced

6 fresh water chestnuts, peeled (or canned) and diced

1/4 cup onion, diced

1/4 cup (35 g) pistachio kernels, chopped



2 tablespoons chicken stock

2 teaspoons soy sauce

1-1/2 teaspoons curry powder

2 teaspoons sugar

1/4 teaspoon garam masala

1/8 teaspoon onion salt


10 lettuce leaves, washed, trimmed to make 4-inch diameter circles


For the Shrimp

Combine the shrimp and marinade ingredients. Mix well and set aside for 15 minutes.


For the Stir-Fry Mixture

Heat the wok over high heat until hot.  Add oil, swirling, to coat sides. Add garlic, ginger, green onion and chiles; stir-fry for 10 seconds. Add shrimp and stir-fry until shrimp turns barely pink. Add remaining ingredients and seasonings. Stir-fry for another 2 minutes.


For the Assembly
To eat, scoop 2 tablespoons of shrimp mixture into the center of the lettuce cup, wrap up and eat out of hand.

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