Spicy Shrimp Lettuce Wrap with Mango and Daikon Sprouts

Takes , serves 12 servings.

Whisk together mayonnaise and siracha; set aside for shrimp.

To make mango slaw: Toss together cabbage, mango, daikon sprouts, lime juice, sesame oil, 
3 teaspoons salt and pepper.

To prepare flour mixture: Toss together flours, cornstarch, 3 teaspoons salt and 6 teaspoons pepper.

Per order: Toss 5 ounces shrimp with flour and fry shrimp at 350 degrees F in soybean or canola oil for 3-1/2 minutes, until light golden brown and crispy. Remove shrimp from fryer, drain on paper towel; toss with siracha mayonnaise mixture and toasted sesame seeds.

To serve: Arrange 5 lettuce and shrimp on a rectangular plate. Garnish the shrimp with cilantro sprig and the plate with drops of siracha. Spoon about 1/3 cup mango slaw onto a small plate. 

Source: Chef Scott Wallen, Upstream, Charlotte, NC
 

Spicy Shrimp Lettuce Wrap with Mango and Daikon Sprouts

X