Makes 4 servings
These wraps make a nice appetizer served solo, or as a great soup accompaniment. They're also a good candidate for a light and tasty lunch accompanied with a basket of pita chips.
1 teaspoon cold water
1 teaspoon cornstarch
12 ounces medium (26 to 30 count) shrimp, shelled, deveined, and cut into ¼-inch pieces (1 ¾ cup)
2 tablespoons Chinese hot oil
2 tablespoons canola oil
¼ cup finely chopped onion
½ cup frozen baby peas
4 green onions, finely chopped
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon dark (Asian) sesame oil
1 teaspoon finely chopped fresh ginger
8 whole iceberg lettuce leaves
Stir together the cold water and cornstarch in a medium bowl until smooth. Add the shrimp and stir until the mixture is evenly combined.
Heat the Chinese hot oil in a large skillet over medium-high heat. Add the shrimp; cook, stirring constantly, for 1 minute or until they begin to turn pink. Transfer to a bowl and cover to keep warm.
Heat the canola oil in the skillet over medium-high heat. Add the onion; cook, stirring occasionally, for 2 minutes or until tender. Stir in the shrimp and the remaining ingredients, except the lettuce. Stir for 30 seconds or until the shrimp turn pink and the peas are warm. Remove from the heat.
Spoon a scant ¼ cup of the shrimp mixture into each lettuce leaf and roll.