Bang Bang Shrimp Lettuce Wraps
These yummy shallow-fried shrimp are coated in a creamy, sweet-hot, Asian-style sauce and served wrapped in fresh lettuce for a light, easy dinner.
to 4 servings
peeled and deveined, tails removed
Freshly ground black pepper
3 to 4
medium head green leaf lettuce
For the sauce:
sweet Thai chili sauce
Prepare the sauce by combining the mayonnaise, sweet Thai chili sauce, sriracha and soy sauce in a large mixing bowl. Set aside.
Arrange the shrimp on several thicknesses of paper towels and pat dry.
Thoroughly combine the cornstarch, flour, salt and a few grinds of black pepper in a shallow dish (a pie plate works well). Add the shrimp and toss to coat thoroughly.
Add about 1/8-inch of vegetable oil to a large frying pan and heat until shimmering over medium high heat (375°F).
One at a time, add half the shrimp to the hot oil, taking care to leave some space between them. Fry until they turn pink and opaque and the coating is light golden, about 1-1/2 minutes.
Using tongs, turn the shrimp and cook until the second side is golden and shrimp are cooked through, about 1-1/2 minutes additional.
Quickly transfer the cooked shrimp to a plate, wipe out the pan and repeat the process with the remaining shrimp.
Once all the shrimp are cooked, add them to the bowl with the sauce and toss to coat. Add the scallions, toss again and transfer to a serving dish.
Serve family style along with the lettuce leaves, letting each diner make their own wraps.