Best Stir Fried Iceberg Lettuce With Shrimp Recipes

STIR FRY LETTUCE WITH DRIED SHRIMPS

Steps:

• Separate and cut the lettuce leaves into 2-inches squares, or bite-sized. Wash and soak in water for 45 minutes to 1 hour.
• Add water to the tapioca flour. Stir to mix well. Set aside.
• Drain the water from the lettuce with a colander and set it aside to drip excess water off.
• Soak the dried shrimps in hot water for 1 minute. Strain the dried shrimp and chop into smaller pieces. Set aside.
• Heat the garlic oil in a non-stick pan over medium heat.
• When the oil is hot, add in the chopped dried shrimps. Stir fry for 30 seconds, or until aromatic, and the shrimps have changed colour.
• Switch off the heat and remove the dried shrimps from the pan. Set it aside.
• Switch on the heat to medium again. Add the washed lettuce to the pan.
• Rotate the lettuce with a pair of tongs for 3.5 minutes, or until the lettuce is soft and the volume has reduced by half.
• Remove and discard the excess gravy accumulated at the bottom of the pan.
• Add in the seasonings: sesame oil, salt, light soy sauce, and half of the crispy fried garlic. Stir until well-combined.
• Push all the lettuce to one side of the pan. Pour the flour slurry to the gravy. Stir until thick and well-combined.
• Switch off the heat. Dish onto the serving plate. Garnish with crispy fried garlic and cooked dried shimps. Serve.

ICEBERG SALAD WITH SHRIMP

Steps:

• Slam the core of the head of lettuce on the counter then twist and remove it. Quarter the head of lettuce lengthwise.
• Combine cocktail sauce, hot sauce, lemon juice and zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.

THAI GREEN CHILE STIR FRY ON BED OF SHREDDED LETTUCE

Steps:

• Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.
• Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.
• Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.

STIR-FRIED LETTUCE

Steps:

• Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and dicard core.
• In a small bowl mix soy sauce, sesame oil and sugar. Set aside.
• Place 14 inch wok or 12 inch frying pan on medium-high heat. When hot, add the salad oil and garlic. Stir fry until the garlic begins to take a little color.
• Add lettuce and stir fry until slightly limp but still somewhat crisp.
• Stir in the soy sauce mixture and toss well. Season to taste with salt and pepper.
• Serve at once.