Ingredients:
1 iceberg lettuce
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons lime juice
500 g raw shrimp ( prawn)
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 green onions, finely chopped
2 cloves garlic, crushed
1 piece fresh ginger, grated ( 1x2cm)
120 g drained water chestnuts, chopped
1 tablespoon chopped fresh red chilies
salt & freshly ground black pepper
1 cup cold cooked white rice
1 cup bean sprouts, tailed
1/2 cup chopped fresh cilantro
1/4 cup hoisin sauce
Directions:
Wash the lettuce and separate the leaves.
Shake off any excess water and dry thoroughly on paper towels.
Combine soy sauce, oyster sauce and lime juice in a small bowl.
Set aside until needed.
If the shrimp are large, cut into smaller pieces.
Heat a wok over high heat, add the vegetable and sesame oils and swirl to coat the side of the wok.
Add spring onion, garlic and ginger and cook for 30 seconds.
Add the shrimp meat, water chestnuts and chilli, season with salt and freshly ground black pepper and continue to stir-fry for 2 more minutes.
Add the rice, sprouts and cilantro and stir until combined.
Pour in the set-aside stir-fry sauce, toss briefly, then remove the wok from the heat.
Transfer the mixture to a serving bowl.
Place the dry lettuce cups on a plate.
Either fill the lettuce cups with the mixture yourself, or allow your guests to do so at the table.
Serve with hoisin sauce, to be drizzled over the top.
Servings: 4-6
Time preparation: 20 min.
Time total: 25 min.