Lettuce Wraps containing Pork Shoulder, Chicken Breast, or Shrimp
Provided by: Chef jonathan Cichon of Lacroix
Preparation:
1 Pork Shoulder or Chicken Breast, Sliced Thin
1 Shrimp, Peeled
Marinade:
1 T Ginger, grated
2 Garlic Cloves
2 T Sugar
2 T Soy Sauce
1 T Hoisin Sauce
1 Lime; Juiced
Salt and Pepper
Optional - Fish Sauce, Chili Paste
Garnishes:
2 Heads Boston Bibb Lettuce
½ Cup Carrots; shredded
½ Cup Bean Sprouts
20 Each Mint and Cilantro Leaves
1 Bunch Cellophane Noodles; Cooked
½ Cup Toasted and Crushed Peanuts
Dipping Sauce:
¼ Cup Water
2 T Sugar
2 Limes; Juiced
1 T Ginger; Grated
2 T Fish Sauce
1 T Chili Paste, optional
If using pork or chicken slice thin and toss with marinade. (4 hours)
If using shrimp, peel and devein then toss with marinade. (1 hour)
Wipe the meat of excess marinade and cook on the grill or in a hot pan.
Have all the other garnishes ready and assemble as if making a taco using the lettuce as the shell.
