Sichuan Shrimp in Lettuce Leaves
Wrapping foods in lettuce leaves is popular throughout China. The most commonly used lettuce has fragile leaves that snap easily and have a texture quite similar to that of iceberg.Plus: More Seafood Recipes and Tips
February 1997
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Recipe Summary
Ingredients
Directions
Notes
One Serving
Calories 154 kcal, Total Fat 4.6 gm, Saturated Fat .8 gm.
Suggested Pairing
The sweet spiciness of this shrimp dish rules out overly subtle wines. Stick with modest, crisp whites, such as the Louis Martini Folle Blanche from California or the Sauvion et Fils Château du Cleray Muscadet from France.