Spicy Shrimp Lettuce Wrap with Mango and Daikon Sprouts
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
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