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shrimp in lettuce wraps

by Dorothy Huang

 (Yields 8)

1 pound shrimp in shells

!/4 teaspoon freshly ground pepper

Seasoning sauce:

1/4 teaspoon freshly ground pepper

1 teaspoon cornstarch

3 tablespoons water

1 tablespoon oyster sauce

1 tablespoon soy sauce


3 cups cooking oil

1 ounce cellophane noodles, loosened

1 cup chopped water chestnuts

1 cup chopped green beans

1 tablespoon chopped garlic

1 teaspoon minced ginger

½ cup chopped green onions

8 Boston lettuce leaves, washed and drained

Garnish: 1/4 cup chopped red bell pepper and 2 tablespoons toasted black sesame seeds


1. Shell, devein, rinse, and dice shrimp.   Add ¼ teaspoon freshly ground pepper. Mix well.

2. Combine seasoning sauce ingredients in a bowl.


3. Heat 3 cups oil in a wok to 375 degrees F. Add cellophane noodles. When they puff up (in just 2 seconds), remove with a strainer on paper towels.

4.Remove oil from the wok to a heat-proof bowl. Heat 1 tablespoon oil over high heat. Add water chestnuts and green beans. Stir-fry for 1 minute. Remove to a plate. 

5. Wipe wok with paper towels. Heat 2 tablespoons oil in the wok. Add garlic, ginger, green onions, and shrimp. Stir-fry for 1 minute. Return water chestnuts and green beans to the wok.  Pour in seasoning sauce.  Stir until it thickens.  Remove.

6. Divide the shrimp mixture onto 8 lettuce cups (about 1/2 cup each.)  Spread some fried noodles on top.  Garnish with red bell pepper and sesame seeds.


© Dorothy Huang, 2005


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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