- Prep time: 20 minutes
- Cooking time: 10 minutes
- Serves 6 to 8 (as an appetizer)
Ingredients:
- 1 lettuce, rinse and drip dry, cut 1” off head and into 2-halves vertically for easy peeling
- 1 Tbsp cooking oil
- 6 pc. button or brown mushroom, small-diced
- 1 small can water-chestnut, drained and diced
- A pinch of sea salt
- 2 cup barbecued duck or barbecued pork, diced
- 2 cup cooked shrimp, diced
- ½ cup crushed T&T unsalted cashew nuts (or peanuts)
- ½ cup Hoisin sauce
- 2 Tbsp T&T Teriyaki sauce
- 1 Tbsp water
- 1 tsp brown sugar
Methods:
- Peel off leaves which should be palm-shaped and stack them on a plate. Reserve small leaves for other use.
- Heat oil in pan on high. Add mushroom, stir well. Add water-chestnut. Stir and cook for 90 seconds, add salt, mix well and place in a bowl.
- Return wok to stove, add duck, stir and reheat on medium high for 20 - 30 seconds, place in a bowl.
- Reheat shrimp in wok for 20 - 30 seconds, place in a bowl.
- Place crushed nuts in a bowl.
- To make a wrap sauce, mix Hoisin, Teriyaki sauce, water and sugar in a small saucepan. Bring to a gentle boil and empty into a sauce bowl.
- Place lettuce and all the bowls of ready-to-eat ingredients on the table for individuals to fill their own lettuce wraps. Enjoy with wrap sauce.
