Best Lemongrass Shrimp Lettuce Cups Recipes

Lemongrass-Skewered Shrimp in Lettuce Cups image

Provided by Martha Stewart

Time 1h25m

Number Of Ingredients 15

1 1/2 pounds shrimp, preferably wild, peeled and deveined
Coarse salt and freshly ground pepper
1/2 shallot, coarsely chopped (2 tablespoons)
2 cloves garlic, halved, plus 1/2 teaspoon minced garlic
4 tablespoons Vietnamese or Thai fish sauce
1 large egg
2 teaspoons cornstarch
4 teaspoons grated palm sugar or light-brown sugar
2 teaspoons safflower oil, plus more for brushing
6 lemongrass stalks, trimmed
6 inches above root end and halved lengthwise
2 tablespoons fresh lime juice, plus wedges for serving
2 Thai or serrano chiles, thinly sliced
12 large green- or red-leaf lettuce leaves
Mint and cilantro sprigs and roasted peanuts, for serving

Steps:

Toss shrimp with 2 tablespoons salt; let stand 5 minutes. Rinse under cold water; pat dry. Pulse shallot and halved garlic in a food processor until minced. Add shrimp, 1 tablespoon fish sauce, egg, cornstarch, 2 teaspoons sugar, oil, and 1/4 teaspoon each salt and pepper; pulse until a paste forms. Transfer to a bowl; refrigerate 30 minutes.
With wet hands, spoon a scant 1/4 cup shrimp paste into the palm of one hand and flatten into a 3-inch round. Center a piece of lemongrass over mixture and gently close palm, using your fingers to shape paste into an oval around lemongrass. Transfer to a steamer basket (preferably bamboo) lined with lightly oiled parchment. Repeat with remaining shrimp paste and stalks. Place basket snugly over a pot of simmering water; steam until shrimp paste is opaque and firm, 3 to 4 minutes. Skewers can be steamed up to 2 days ahead and refrigerated (remove 30 minutes before grilling).
Stir together remaining 3 tablespoons fish sauce and 2 teaspoons sugar, lime juice, minced garlic, and 1/4 cup water until sugar is dissolved. Divide among dipping bowls; top each with some of sliced chiles.
Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush shrimp skewers with oil and grill, turning a few times, until charred in places and heated through, about 5 minutes. Serve skewers with lettuce, mint, cilantro, peanuts, remaining sliced chiles, dipping sauce, and lime wedges alongside.

Lemongrass Shrimp Lettuce Cups image

Provided by Stuart O'Keeffe

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 19

2 limes, juiced
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon honey
1/2 teaspoon chile-garlic sauce
1 tablespoon sesame oil
2 cloves garlic, chopped
1 lemongrass stalk, minced
1 shallot, minced
1 pound shrimp, peeled and deveined
1 teaspoon chile-garlic sauce
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro, plus whole leaves for garnish
1 head Boston lettuce or butter lettuce
1 cup shredded carrots (store-bought is fine)
1 red bell pepper, thinly sliced
1/4 head red cabbage, thinly sliced

Steps:

For the dipping sauce: Combine all of the ingredients in a small bowl. Stir together and set aside.
For the lettuce cups: Heat the sesame oil in a large nonstick skillet over medium heat. Cook the garlic, lemongrass and shallot, stirring, until fragrant, about a minute or so. Add the shrimp and cook, stirring often, until pale pink in color, 3 to 4 minutes. Remove from the heat, stir in the chile paste, soy sauce and chopped cilantro.
Carefully break off the lettuce leaves from the core and place them on a large platter. Spoon shrimp into each lettuce cup, top with the carrots, bell peppers, cabbage and some cilantro leaves. Serve with the dipping sauce.