Tchoup Chop Crunchy Shrimp in Lettuce Cups with Hot and Sour Chili Sauce

Total Time:
10 min
8 min
2 min

4 servings

  • 1 pound (21 to 25 count) shrimp, peeled, deveined and butterflied
  • 2 teaspoons Essence
  • 1 teaspoon lime juice
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup cold water
  • 8 ounces (1/2 16-ounce box) kataifi (shredded phyllo pastry), defrosted and covered with a damp towel
  • 2 cups vegetable oil, for frying
  • 1 large head Bibb lettuce, separated into leaves, tough stem ends removed, washed and spun dry
  • Hot and Sour Chili Sauce, recipe follows
  • In a wok, preheat the oil to 375 degrees F.

  • In a baking dish, toss the shrimp with the Essence and lime juice.

  • In a bowl, sift together the flour, cornstarch, and salt. Gradually add the water, whisking, until the batter is smooth and thick enough to lightly coat the back of a spoon. Place the shrimp in the batter and toss to coat.

  • Unroll the kataifi a small amount at a time and cut into lengths the same size as the shrimp, about 4-inches. Spread the cut kataifi flat on a work surface and cover the remaining with a damp towel to keep from drying out. One at a time, lay the shrimp on the cut kataifi and roll to completely wrap inside.

  • In batches, add to the oil and fry until golden brown, about 2 minutes. Remove and drain on paper towels.

  • To serve, place the shrimp in the lettuce cups. Drizzle with the Hot and Sour Chili. Serve immediately.

Hot and Sour Chili Sauce:
  • 1 cup Sweet Thai Chili Sauce*

  • 1/4 cup Sriracha hot chili sauce*

  • 2 tablespoons rice wine vinegar

  • Combine all the ingredients in a bowl and whisk to combine. Serve at room temperature.

  • Yield: 1 1/4 cups

  • *available at Asian and gourmet markets, and some supermarkets

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