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

Name: Tchoup Chop Crunchy Shrimp in Lettuce Cups with Hot and Sour Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a wok, preheat the oil to 375 degrees F.
2
In a baking dish, toss the shrimp with the Essence and lime juice.
3
In a bowl, sift together the flour, cornstarch, and salt.
4
Gradually add the water, whisking, until the batter is smooth and thick enough to lightly coat the back of a spoon.
5
Place the shrimp in the batter and toss to coat.
6
Unroll the kataifi a small amount at a time and cut into lengths the same size as the shrimp, about 4-inches.
7
Spread the cut kataifi flat on a work surface and cover the remaining with a damp towel to keep from drying out.
8
One at a time, lay the shrimp on the cut kataifi and roll to completely wrap inside.
9
In batches, add to the oil and fry until golden brown, about 2 minutes.
10
Remove and drain on paper towels.
11
To serve, place the shrimp in the lettuce cups.
12
Drizzle with the Hot and Sour Chili.
13
Serve immediately.
14
1 cup Sweet Thai Chili Sauce*
15
1/4 cup Sriracha hot chili sauce*
16
2 tablespoons rice wine vinegar
17
Combine all the ingredients in a bowl and whisk to combine.
18
Serve at room temperature.
19
*available at Asian and gourmet markets, and some supermarkets

1933

kcal

Calories

212

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound (21 to 25 count) shrimp, peeled, deveined and butterflied, 2 teaspoons Essence, 1 teaspoon lime juice, 3 tablespoons all-purpose flour, and more.

Yes, Tchoup Chop Crunchy Shrimp in Lettuce Cups with Hot and Sour Chili Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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