Shrimp Bibb Lettuce wrap (serving for 2)
Ingredients
Bibb Lettuce. 1 container
Shrimp. 6 oz /16-20 or large
Corn starch. 2 cups
Salt. 1 oz
Old bay. 1 tbs
Canola oil. 1 1/2 quarts for frying
METHOD
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In a medium pot pre heat the oil at 350 degrees or on medium heat for 10 minutes.
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Combine all the dry ingredients together
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Rolled shrimp in season corn starch
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shake off additional corns starch
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Fry shrimp few at a time for 3 minutes
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Drain fried shrimp on a paper towel or on wired rack, baking sheet tray
Sauté Bok Choy
Bok choy. 1/2 lbs. (blanched & Julianne)
Onion. 1 small (half-moon)
Bean sprouts. 2 oz
Sesame oil. 1 tbs
Garlic. 2 pc (minced)
Ginger. 1 oz (minced)
Chili garlic sauce. 1 Tbs
Method
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In a medium pan on medium heat add oil
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add garlic and ginger sauté for 1 minute
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Then add bok choy, onion and chili garlic sauce and sauté 2 minutes
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Finally add bean sprouts sauté for 2 minutes
Cucumber & Carrot Salad
English cucumber. 1 pc (Julianne)
Carrots. 2 pc (Julianne)
Basil thai. 8 leaves
Jicama. 3 oz (Julianne)
Cilantro. 8 leaves
Rice vinegar. 2 tbs
Red pepper flags. 1 tsp
Honey. 1 tbs
Lime juice. Half
Method
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In a medium bowl Combine and whisk honey, vinegar, lime juice and red pepper flakes.
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Then add the rest of ingredients and toss together.
Note: ***best served immediately to keep texture of vegetables crisp***
Peanut Sauce
Grape seed oil. 2 tsp
Fish oil. 1 tsp
Shallots. 1 oz fine chopped
Carrots. 1 oz fine chopped
Ginger. 1 oz fine chopped
Coconut milk. 1 cup
Hoisin sauce. 2 tsp
Brown sugar. 1 tbs
Chili garlic sauce. 1 tsp
Peanut butter. 2 tbs
(unsweetened)
Peanut crushed. 1 tbs (garnish)
Soy sauce. 2 tsp
(low sodium)
Red wine vinegar 1 tsp
METHOD
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In a small pot on medium heat, add both oils
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Then add carrots, ginger, shallots and garlic and saute for 2 minutes without coloring
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Add the rest of the ingredients, lower the heat and mix well with a whisk. Simmer for 5 minutes
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Garnish with crushed peanuts