Thai Mini Shrimp Lettuce Wraps
These bite-sized shrimp lettuce wraps are just perfect for an appetizer or finger food for a party, providing a burst of Thai flavors with a squeeze of lime.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- ⅓cup shredded coconut (unsweetened, baking type)
- 1cup baby shrimp (cooked, packed)
- ⅓cup dry roasted peanuts (ground or finely chopped)
- 2green onions (sliced finely)
- 2cloves garlic (minced or pressed)
- 1tablespoon fish sauce
- 2teaspoon galangal (or ginger, grated)
- 1fresh red chili (minced, or 1/4 to 1/2 teaspoon dried crushed chili)
- ½teaspoon chili powder
- ¼teaspoon sugar
- 3tablespoons coconut milk
- 1head romaine lettuce (or 1 package prepared romaine lettuce leaves)
- ⅓cup fresh coriander (cilantro)
- ½to 1 fresh lime (sliced into wedges)
Instructions
Step 1
Gather the ingredients.Step 2
Place coconut in a dry wok or frying pan set over medium-high heat. Stir continually until it turns light golden-brown and is fragrant. Immediately transfer toasted coconut to a bowl and set aside.Step 3
Whether you're using fresh or frozen baby shrimp, make sure they are well-drained (gently squeeze out any excess water with your hands). If using larger shrimp, chop them up into small pieces. Place the shrimp in a mixing bowl.Step 4
Add shrimp to mixing bowl. Add most of the ground or finely chopped peanuts to bowl, reserving 1 tablespoon for garnish. Add fish sauce, spring onions, garlic, galangal or ginger, chile, chili powder, and sugar. Stir or toss everything together well.Step 5
Add coconut milk and gently stir again. Finally, add toasted coconut, reserving 1 tablespoon for garnish. Stir again.Step 6
To assemble, chop off the tops of 12 romaine lettuce leaves (3- to 4-inch pieces) and set on a platter.Step 7
Scoop 1 heaping tablespoon of shrimp mixture onto each leaf. Top each one with a sprinkling of reserved ground peanuts and toasted coconut.Step 8
Add a final sprinkling of fresh cilantro and serve with lime wedges.