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.
- Serves: 6 persons
- 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)
Step 1Gather the ingredients.
Step 2Place 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 3Whether 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 4Add 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 5Add coconut milk and gently stir again. Finally, add toasted coconut, reserving 1 tablespoon for garnish. Stir again.
Step 6To assemble, chop off the tops of 12 romaine lettuce leaves (3- to 4-inch pieces) and set on a platter.
Step 7Scoop 1 heaping tablespoon of shrimp mixture onto each leaf. Top each one with a sprinkling of reserved ground peanuts and toasted coconut.
Step 8Add a final sprinkling of fresh cilantro and serve with lime wedges.