Tchoup Chop Crunchy Shrimp in Lettuce Cups with Hot

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions