Ingredients Jump to Instructions ↓

  1. 1 pound cooked medium shrimp

  2. 2 tablespoons MAGGI Seasoning Sauce

  3. 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce

  4. 1 tablespoon peeled, finely chopped fresh ginger

  5. 1 tablespoon rice wine or white cooking wine

  6. 1 tablespoon fresh lemon juice

  7. 2 heads iceberg lettuce

  8. 3 tablespoons canola oil

  9. 1/2 cup diced red onion

  10. 1/2 cup finely chopped leeks (white part only)

  11. 1/2 cup diced carrot

  12. 1 cup diced red bell pepper

  13. 2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce

  14. 1 tablespoon rice vinegar Salt and ground black pepper

  15. 1/2 cup chopped nuts, toasted

  16. 2 green onions, finely chopped

  17. 1 teaspoon sesame oil

Instructions Jump to Ingredients ↑

  1. Combine shrimp, seasoning sauce, sweet chili sauce, ginger, wine and lemon juice in medium bowl. Marinate for 2 hours in refrigerator. Cut out lettuce cores and separate leaves. Cut leaves into twenty-four 4-inch squares to make “cups.” Arrange cups on large serving plate. Coat large nonstick skillet with canola oil; heat over medium-high heat. Add red onion and leeks; stir-fry for about 30 seconds or until fragrant. Add carrot; stir-fry for 1 minute. Add bell pepper, soy sauce and vinegar; stir-fry for 30 seconds. Mix in shrimp and marinade. Stir-fry for about 1 minute or until shrimp are heated through. Season with salt and black pepper. Remove from heat. Stir in nuts, green onions and sesame oil. To serve, spoon about 2 1/2 tablespoons shrimp mixture into one lettuce leaf cup, wrap, and eat by hand. Repeat with remaining shrimp mixture.


Send feedback