Sticky Caramelized Shrimp Lettuce Wrap

Make the pickles: In a medium bowl, combine the water, sugar, and a pinch of salt and stir until the sugar is dissolved. Add the vinegar, carrot, and radishes and toss to combine. Transfer to the fridge to chill for at least 20 minutes while you cook the shrimp.

Cook the shrimp: In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and chile powder and cook, stirring, until fragrant, less than 1 minute. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned and almost cooked through, but still slightly translucent, 2 to 3 minutes total. Transfer the shrimp to a plate and wipe out the wok with a paper towel. Place a measuring cup with ¼ cup water next to your cooktop. Set the wok over medium heat and add the brown sugar, lime juice (this helps keep the sugar from crystallizing), and 2 tablespoons water. Cook, stirring often, until the sugar turns into an amber-colored caramel (it should be as thick as honey), 6 to 7 minutes. Remove from the heat, then stir in the fish sauce, soy sauce, and remaining 2 tablespoons water.

Once a smooth sticky sauce forms (about as thick as honey), after 30 seconds or so, add the cooked shrimp, pepper, scallions, and peanuts and toss to coat. Return to medium heat and continue cooking until the shrimp finish cooking and are evenly coated, less than 1 minute. Remove the pan from the heat and let the shrimp cool in the wok before transferring them and the sauce to a bowl.

Assemble the lettuce wraps: Remove the pickles from the fridge and arrange the lettuce leaves, cucumber, and cilantro on a serving platter. To serve, spoon some of the shrimp onto a lettuce leaf along with some rice (if using) and top with a few pickles, cucumber, and a sprig of cilantro. Roll up and eat immediately.