Entertaining

Prawn and shiitake mushroom lettuce cups

Name: Prawn and shiitake mushroom lettuce cups recipe
Yield: 4
Ingredients: 4 dried shiitake mushrooms; 20.00 ml vegetable oil; 12 (450g total) large green prawns, peeled, deveined, finely chopped; 1 onion, finely chopped; 4 long green shallots, thinly sliced diagonally; 45g water chestnut; 8 large iceberg lettuce leaves, trimmed to form cups; Coriander leaves, to serve; 50ml light soy sauce; 20.00 ml shaohsing (Chinese cooking wine); 3 tsp oyster sauce; 1 tsp sesame oil

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P100 Prawn and shiitake mushroom lettuce cups

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by Adam D'Sylva

Chef

May 30, 2023

One of Adam D'Sylva's favourite at-home recipes, these prawn and shiitake lettuce cups team fabulous fresh seafood with vegetable crunch.

4 dried shiitake mushrooms
1 tbs vegetable oil
12 (450g total) large green prawns, peeled, deveined, finely chopped
1 onion, finely chopped
4 long green shallots, thinly sliced diagonally
1/4 cup (45g) water chestnuts, finely chopped
8 large iceberg lettuce leaves, trimmed to form cups
Coriander leaves, to serve

Dressing

50ml light soy sauce
1 tbs shaohsing (Chinese cooking wine)
3 tsp oyster sauce
1 tsp sesame oil

Method

1.

Soak dried shiitake in a small bowl of warm water for 10 minutes to soften. Drain well, discard stems, then finely chop.
2.

For the dressing, mix all ingredients together in a medium jug. Set aside.
3.

Place a wok over high heat until hot. Add oil and prawn and stir-fry for 1 minute or until just cooked. Add onion, shallot, chopped shiitake and water chestnut, and stir-fry for 3 minutes or until onion is cooked through and aromatic. Remove from heat and season with dressing.
4.

Divide mixture among lettuce cups and top with coriander leaves, to serve.