I’ve been seeing Lettuce Wraps grow in popularity at Chinese restaurants, now often served as a dish at banquets. We had a Clam filled Lettuce Wrap at our rehearsal dinner and a Shrimp and Pork filled one at Peking Duck Forest. The filling ideas are endless but based on what we had at home, I made this one. We both loved it.

Pork and Shrimp Lettuce Wraps
~makes 6-8 wraps

  • 3 ounces ground pork
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil
  • 3/4 cup finely chopped onion
  • 1/4 cup brunoised carrots
  • 3.6 ounces chopped shrimp
  • 2 teaspoons sa cha sauce
  • 1/2 cup chopped mutsu apple
  • 6-8 lettuce leaves (Boston or Iceberg), washed thoroughly

1. In a small bowl, mix together pork, soy sauce, corn starch. Set aside.
2. Heat the oil in a small wok on high, swirling around to coat the sides. Add onions and carrots and stir around for 30 seconds.
2. Add pork mixture and stir around breaking up the clumps until meat is brown, 1-2 minutes. Add shrimp and sa cha sauce. Stir around until shrimp turns opaque, 1-2 minutes. Stir in apples, heating for another 30 seconds.
3. Serve immediately on lettuce leaves.

The non-traditional touch here is the chopped apple, but to me, it’s now essential. Some restaurants use water chestnuts, which I hate. Apple gives that little crunch, but a better flavor, a light sweetness, with a little tartness.

Lettuce Wraps 4

posted by jessica at 03:27 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.