Servings

3-4

Prep Time

10 minutes

Cook Time

10 minutes

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.

Ingredients

• 2 Tablespoons peanuts
• 1 egg white, beaten
• 2 teaspoons corn starch
• 1 pound raw shrimp, deveined, chopped
• 12 ounce 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 ounce 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)

Directions

1. 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.
2. 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.
3. In a separate bowl, add the ginger, garlic, water chestnuts, scallions and sesame oil and stir to combine.
4. Heat a wok over high heat, add the vegetable oil, then the ginger, garlic, water chestnut, scallions and sesame oil mixture and stir fry for about 3 minutes, or until the scallions have started to soften.
5. Add the shrimp and fish mixture and cook, stirring often, for about 3 minutes, or until the seafood is just cooked through.
6. Place a scoop of the seafood in each lettuce cup, sprinkle with peanuts and garnish with cilantro and red chili.