Cantonese Spicy Shrimp With Braised Lettuce

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This Cantonese shrimp dish is more authentic than most take-out. Shrimp cooked with onions and oyster sauce join crunchy, sesame-drizzled lettuce for a plate of contrasting colors, flavors, and textures.

photo of Cantonese Spicy Shrimp With Braised Lettuce

serves/makes:

ready in:
under 30 minutes

ingredients

Shrimp
1 1/2 pound shrimp (16-20 count size), peeled and deveined, tails intact
2 tablespoons oyster sauce
3 tablespoons ketchup
2 teaspoons dark soy sauce, divided
1 teaspoon salted black beans, rinsed quickly, drained and mashed
1 cup sliced white onion
2 tablespoons ginger, peeled and julienne style
4 cloves garlic, smashed
2 tablespoons vegetable oil
2 tablespoons water
1/2 teaspoon brown sugar
coarse salt
freshly ground black pepper
white pepper

Lettuce
1/2 head iceberg lettuce, rinsed and halved
1 tablespoon vegetable oil
1 tablespoon oyster sauce
1 teaspoon sesame oil
coarse salt
white pepper

directions

For Shrimp: Place shrimp in a medium bowl. Drizzle with half of the soy sauce. Sprinkle with salt, white and black pepper. Toss and set aside.

Combine oyster sauce, remaining soy sauce and ketchup in a small bowl.

Heat a wok or large skillet over high heat. Add vegetable oil, swirling to coat surface. When oil is slightly smoking, add black beans, garlic, onion and ginger. Sprinkle with brown sugar. Cook for 30 seconds.

Add shrimp and stir fry just until shrimp curl and turn pink, about 30 seconds more. Add reserved sauce mixture and water and toss to coat evenly. Add more water if sauce is too thick. Check seasonings.

For Lettuce: Heat vegetable oil over high heat. Add lettuce and cook, stirring occasionally, until it begins to wilt, about 30 seconds.

Add oyster sauce, sesame oil, and a dash of salt and white pepper. Toss to combine. Remove from heat while lettuce is still slightly crunchy and bright green.

Serve shrimp immediately with lettuce.