Equipment
Ingredients
Shrimp and Marinade
- 250 g medium shrimp, peeled and deveined
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 5 g cornstarch
Sauce
- 20 ml oyster sauce
- 5 ml sesame oil
- 5 g granulated sugar
- 2 g white pepper, ground
Vegetables and Aromatics
- 300 g iceberg lettuce, roughly torn by hand
- 30 ml neutral cooking oil
- 10 g garlic, minced
- 5 g fresh ginger, minced
- 20 g scallions, thinly sliced, white and green parts separated
Nutrition (per serving)
Method
In a mixing bowl, combine the peeled shrimp, light soy sauce, shaoxing wine, and cornstarch. Toss well to coat and set aside to marinate for 5 minutes at room temperature.
In a small bowl, whisk together the oyster sauce, sesame oil, granulated sugar, and ground white pepper until the sugar dissolves. Set aside.
Heat a wok or large skillet over high heat until it begins to smoke gently. Swirl in the neutral cooking oil to coat the bottom and sides.
Add the marinated shrimp to the wok in a single layer. Sear for 1 minute, then toss and cook for another 1 minute until they just turn pink and opaque, reaching a safe internal temperature of 63°C/145°F. Push the shrimp to one side of the wok.
Add the minced garlic, ginger, and the white parts of the sliced scallions to the empty side of the wok. Cook for 15 seconds until highly fragrant, then mix them together with the shrimp.
Add the torn iceberg lettuce and the prepared sauce mixture to the wok. Toss rapidly and continuously over high heat for 30 to 45 seconds. The goal is to lightly coat the leaves and warm them through while maintaining their crispness.
Immediately remove the wok from the heat to prevent the lettuce from overcooking and releasing excess water. Transfer to a serving platter, garnish with the green parts of the scallions, and serve hot.
Chef's Notes
- Velveting the shrimp with cornstarch and soy sauce not only seasons them but creates a protective barrier that keeps them tender and helps the sauce adhere.
- Always tear iceberg lettuce by hand rather than chopping it with a knife. Cutting cuts through cell walls causing rapid oxidation and bruising, whereas tearing separates natural cell boundaries, preserving crunch.
- Mise en place is critical for this recipe. Once the heat is on, the entire cooking process takes less than 4 minutes. Have all ingredients measured, mixed, and within arm's reach.
- Ensure your lettuce is completely dry after washing. Any residual water will immediately lower the pan temperature, causing the dish to steam rather than fry.
Storage
Refrigerator: 1 day — Store in an airtight container. Lettuce will lose its crunch and release water upon storage.
Reheating: Reheat very briefly in a hot wok or microwave, understanding that the texture will degrade significantly.
