Sticky Caramelized Shrimp Lettuce Wrap
- SERVES: 4
- PREP: 25 minutes
- TOTAL TIME: 40 minutes
It's like P.F. Changs meets Vietnamese takeout.
The absolute star of this dish is Vietnamese fish sauce caramel, a deeply flavorful sauce that is basically that it sounds like: fish sauce and brown sugar cooked down until you have a caramelized sweet-and-sticky glaze that goes perfectly with all different kinds of seafood, especially big plump shrimp. This recipe was such a hit the first time I made it, we ended up eating the shrimp straight out of the pan!
For this book, I wanted to take these crispy caramelized shrimp to another level—sort of Vietnamese meets Thai meets P.F. Chang’s takeout—so we wrapped them in lettuce leaves along with quick-pickled radishes and carrots and tossed them with some garlic, chile powder, scallions, hand-crushed peanuts. WOW.
We went from eating out of the pan to fighting over the last lettuce cup. A note about the shrimp: I’ve called for peeled here, but since the shells will soften after they’re cooked in the caramel, you can also use the shell-on kind and eat them whole if you’re into that.
Reprinted from The Pepper Thai Cookbook Copyright © 2021 by Vilailuck Teigen Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.
For the pickles:
¼ cup hot water
1 tablespoon sugar
¼ cup apple cider vinegar
1 medium carrot, julienned
4 medium red radishes, julienned
For the shrimp:
1 tablespoon vegetable oil
6 cloves garlic, minced ½ teaspoon Roasted Chile Powder (page 226) 1 pound peeled and deveined large shrimp Kosher salt
¼ cup packed light brown sugar
1 teaspoon fresh lime juice, lemon juice, or white vinegar
3 tablespoons fish sauce
2 teaspoons light soy sauce
freshly ground black pepper
2 scallions, thinly sliced
¼ cup unsalted roasted peanuts, chopped
For the lettuce wraps:
12 Bibb or Boston lettuce leaves
½ English cucumber, peeled and cut into 2-inch matchsticks
2 cups cooked jasmine rice, warmed (optional)
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A do-it-all duo of two handmade wooden serving bowls (with handles!) that nest together for easy storage. Each one-of-a-kind piece is made from a single piece of wood and features unique variations. Fill them with your favorite salads, guacamole and dips, or taco fillings to pass around the table.Set Includes: One 12.6" x 9.75" Bowl One 14.4" x 11.75" Bowl
Through these 80 recipes, Pepper teaches you how to make all her hits––influenced by Thailand, California, and everywhere in between. No one loves this book more than Chrissy: “I’m SO proud of Yai and all of the hard work she put into making this book come to life. It has all of my favorite recipes that mom used to make for us growing up, like chicken satay and papaya salad, as well as modern twists on classic Thai food like pad thai Brussels sprouts and nam prik moo sloppy joes!