Happy Seafood in a Lettuce Cup

Pistachio seafood lettuce cup

Yield

10-12 lettuce cups

Ingredients

Marinade:

1 tsp / 3.0 g cornstarch

¼ tsp / 1.5 g salt

1/8 tsp / 0.5 g white pepper

2 tsp / 9 g cooking oil

 

Seafood:

8 oz / 225 g medium raw shrimp, shelled, deveined and diced

4 oz / 115 g raw scallops, diced

 

Stir-fry mixture:

2 tbsp / 27 g cooking oil

¼ cup / 20 g green onions, diced

¼ cup / 35 g water chestnuts, diced

¼ cup / 30 g carrot, diced

¼ cup / 60 ml broth, seafood, chicken or vegetarian

1 tbsp / 18 g oyster-flavored sauce

1 tsp / 5 g sesame seed oil

1 tsp / 3 g cornstarch mixed with 2 tsp / 10 g water

1/2 cup / 65 g pistachios, roasted

 

Assembly:

2 – 3 tbsp / 32 - 48 g Hoisin sauce

Lettuce (iceberg, butter or romaine), cut into 10 – 12 lettuce cups

Instructions

Marinade
In a medium bowl, combine ingredients.

 

Seafood
Add shrimp and scallops to marinade; stir to coat. Set aside for 30 minutes.

 

Stir-fry mixture
Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides.  Add seafood; toss and stir-fry for 2 minutes.  Remove seafood from wok.  Add green onions, water chestnuts and carrot; stir-fry until carrot is crisp tender.  Return seafood.  Add broth, oyster sauce and sesame oil. Add cornstarch solution; cook, stirring, until slightly thickened.  Add pistachios; toss well. 

 

Assembly:
To serve, spread a small amount of hoisin sauce in center of a lettuce cup. Add about 2- 3 tablespoons of stir-fry mixture in each lettuce cup and serve.

 

Suggested Wine Pairing: Port Sauvignon Blanc or Cabernet Sauvignon

 

Equipment, smallware and tools: Medium bowl, wok or stir-fry pan; cooking spatula.

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