Lettuce Wrapped Shrimps

• 240 g large shrimp, shell removed,deveined and cut into small pieces
• 8 large lettuce leaves
• 1 teaspoon minced young ginger
• cooking oil
• 80 g canned bamboo shoots, chopped finely
• 60 g sweet onions, chopped finely
• 60 g Chinese celery or 60 g coriander, chopped finely
• 40 g water chestnuts, chopped finely (optional)
• 4 canned shiitake mushrooms, chopped finely
• 14 egg white
• 12 tablespoon rice wine
• 1 teaspoon cornflour
• salt
• 13 cup chicken stock
• 1 teaspoon sesame oil
• 12 teaspoon salt
• sugar
• pepper
• 1 tablespoon water
• 1 tablespoon cornflour, dissolved with water

1. Mix bomboo shoots, sweet onions, chinese celery, water chestnuts and mushrooms together in a bowl.
2. Leave the vegetables mixture aside.
3. Mix egg white, rice wine, cornstarch and a dash of salt together in a separate bowl and pour it over into the vegetables mixture above.
4. Parboil these quickly and drain.
5. Heat 3 tbsp of oil in a pan.
6. Stir-fry the ginger until fragrant.
7. Add in the vegetables mixture to stir-fry.
8. When vegetables are about ready, add in the stock, sesame oil, dash of salt, sugar and pepper to season.
9. Add in the shrimps.
10. Stir-fry till the shrimps are just cooked, then add in the cornstarch solution to thicken.
11. Stir until the mixture is quite dry.
12. Remove into a plate.
13. To serve, scoop a portion of the shrimp mixture onto a lettuce leaf, then wrap them in.

shrimp, lettuce leaves, young ginger, cooking oil, bamboo shoots, sweet onions, chinese celery, water chestnuts, shiitake mushrooms, egg, rice wine, cornflour, salt, chicken, sesame oil, salt, sugar, pepper, water, cornflour

Taken from www.food.com/recipe/lettuce-wrapped-shrimps-15890 (may not work)