Crystal Wrap Recipe
Summary
CuisineAsian
Ingredients
| Marinade | ||
| 1 tablespoon Shao Hsing wine or dry sherry | ||
| Cornstarch | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 3/4 pound medium-size raw shrimp, peeled, deveined, and diced | ||
| Dried black mushrooms | 6 | |
| Vegetable oil | 2 Tablespoon | |
| Minced ginger | 1 Teaspoon | |
| Carrot | 1 Small, diced | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Zucchini | 1/2 Small, diced | |
| Water chestnuts | 1/2 Cup (16 tbs), diced | |
| 2 green onions (including tops), thinly sliced | ||
| Soy sauce | 2 Tablespoon | |
| Pepper white | 1/8 Teaspoon | |
| 1/2 teaspoon cornstarch mixed with 1 teaspoon water | ||
| 1/2 cup toasted pine nuts or coarsely chopped peanuts | ||
| 1/4 cup hoisin sauce | ||
| 8 iceberg lettuce leaves | ||
Directions
Preparation Combine marinade ingredients in a medium bowl.
Add shrimp and stir to coat.
Set aside for 30 minutes.
Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and dice caps.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add shrimp and stir-fry for 1 1/2 minutes or until shrimp turn pink.
Remove shrimp from wok.
Add mushrooms, carrot, and broth and cook for 1 minute.
Add zucchini, water chestnuts, and green onions and cook for 1 1/2 minutes or until zucchini is crisp-tender.
Return shrimp to wok and add soy sauce and pepper.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Stir in pine nuts.
Transfer to a serving platter.
To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some shrimp mixture, wrap lettuce around filling, and eat out of hand.
Add shrimp and stir to coat.
Set aside for 30 minutes.
Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and dice caps.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add shrimp and stir-fry for 1 1/2 minutes or until shrimp turn pink.
Remove shrimp from wok.
Add mushrooms, carrot, and broth and cook for 1 minute.
Add zucchini, water chestnuts, and green onions and cook for 1 1/2 minutes or until zucchini is crisp-tender.
Return shrimp to wok and add soy sauce and pepper.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Stir in pine nuts.
Transfer to a serving platter.
To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some shrimp mixture, wrap lettuce around filling, and eat out of hand.
Chef
