Ingredients Jump to Instructions ↓

  1. 1/4 cup sugar

  2. 1/4 cup rice wine vinegar

  3. 1 (1-inch) ginger root, peeled and thinly sliced

  4. 2 tablespoons vegetable or other light oil

  5. 1 red onion, chopped

  6. 2 small red chili peppers, very thinly sliced

  7. 1/4 pound shiitake mushrooms , stems removed and chopped

  8. 4 cloves garlic , chopped

  9. 1 1/2 pounds medium shrimp, deveined, tails off

  10. Salt and freshly ground black pepper

  11. 1 head iceberg lettuce , cored and quartered

Instructions Jump to Ingredients ↑

  1. Combine sugar, vinegar and ginger in a small pot and bring to a boil, dissolve sugar and turn off heat, reserve.

  2. In a skillet heat the oil over medium-high heat. Saute the onions, chili peppers , mushrooms and garlic 3 to 4 minutes then add shrimp and toss 3 to 4 minutes more until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.


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