Lettuce wraps with shrimp and homemade peanut sauce

Feb 3

Recipe Mari Loewen, Photography Ross Cornish

Everybody's favourite Thai style lettuce wraps, but we make them best–fresh and delicious with a next level homemade peanut sauce.

Ingredients

8 large shrimp, peeled

1/2 package rice noodles

8 Bibb lettuce leaves

1 cup roasted peanuts, coarsely chopped

1 cup bean sprouts

1 cup Thai basil leaves (optional)

Peanut sauce

1/2 cup raw peanuts

2 fresh Serrano or Fresno Peppers

1 tablespoon ginger

1/3 cup coconut milk

1 teaspoon Tamari soy sauce

1 tablespoon fish sauce

3 teaspoons sugar

1 tablespoon lime juice

Sea salt to taste

Preparation

To make peanut sauce, toast peanuts on parchment-lined baking sheet for 5 minutes until fragrant. Remove, cool and place in food processor and grind finely. Add all remaining ingredients and pulse to fully combine. Set aside.

Bring large pot of slightly salted water to boil over medium to high heat, add shrimp and cook about 2 minutes. Remove shrimp with slotted spoon and run under cold water, and set aside to cool completely. Cook noodles in same pot of boiling water for 1-2 minutes, drain and run under cold water, and set aside to cool completely.

To serve, arrange shrimp, noodles, peanuts, bean sprouts, basil leaves and lettuce leaves on serving platter and allow everyone to create their own wraps. Serve with peanut sauce for dipping. Serves 4.