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Spicy Shrimp Lettuce Wrap with Mango and Daikon Sprouts

Prep Time

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Cook Time

3.5 min

Servings

12

Source: Chef Scott Wallen, Upstream, Charlotte, NC

SERVING SUGGESTIONS*

12 count round (green/red) mangos yield 6.77 ounces each.
12 count flat (yellow) mangos yield 9.23 ounces each.
One cup 3/8” diced mango weighs 6.35 ounces.

Ingredients

1/4 cup Mayonnaise
6 cup Shredded Napa Cabbage
1-1/2 cup Daikon Sprouts
1/2 cup Sesame Oil
3 tbsp White Pepper, divided
2-1/4 cup Rice Flour
2 tbsp Cornstrach
60 Bibb Lettuce Cup Leaves
1/2 cup Sriracha, for garnish
6 tbsp Sriracha
2-1/4 cup diced ripe Fresh Mango*
1/2 cup Fresh Lime Juice
3 tbsp Kosher Salt, divided
3 pounds 12-Ounce Fresh Rock Shrimp
2-1/4 cup A.P. Flour
2 tbsp Toasted White Sesame Seeds
12 sprigs Cilantro, for garnish

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Instructions

Whisk together mayonnaise and sriracha; 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 mix 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 sriracha. Spoon about 1/3 cup mango slaw onto a small plate.

Categories: Lunch & Dinner