Swell Recipes

Healthy, Light and Yummy

Mini Shrimp Lettuce Wraps

A deliciously different appetizer, these bite-size wraps are based on the traditional Thai appetizer ‘Miang Kum’ MAKES a platter of 10-12 wraps (serves 3-6 people as an appetizer).

Ingredients:

• 1 (packed) cup cooked shrimp
• 1 head romaine lettuce
• 1/3 cup dry shredded unsweetened coconut (baking type)
• 1/3 cup dry roasted peanuts, ground or finely chopped
• 2 green onions, sliced up very finely
• 2 cloves garlic, minced or pressed
• 2 tsp. grated galangal OR ginger
• 1 fresh red chili, minced, OR 1/4 to 1/2 tsp. dried crushed chili
• 1/2 tsp. regular chili powder (Mexican type is fine)
• 1/4 tsp. sugar
• 1 Tbl. fish sauce
• 3 Tbl. good-quality coconut milk
• 1/2 to 1 fresh lime, sliced into wedges
• 1/3 cup fresh coriander (cilantro)

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.

Preparation:

1. Place coconut in a dry wok or frying pan set over medium-high heat. Cook it by
stirring continually until it turns light golden-brown and is fragrant. Immediately
transfer your toasted coconut to a bowl and set aside to cool.
2. Chop Shrimp coarsely. Place shrimp in a mixing bowl.
3. Add most of the ground or finely chopped peanuts to the mixing bowl, reserving 1
Tbl. for garnish.
4. Now add the spring onions, garlic, galangal or ginger, chili, chili powder, sugar,
and fish sauce. Stir or toss everything together well in the bowl.
5. Add the coconut milk and gently stir again.
6. Finally, add the toasted coconut, reserving 1 Tbl. for garnish. Stir again.
7. Taste-test this mixture – you should taste a combination of spicy and salty, plus a
hint of sweetness (there will also be a slight sour note later when the lime juice is
added). If you’d like it saltier, add a little more fish sauce. If too sour for your
taste, add a little more sugar. If you’re prefer more coconut flavor, add 1 more
Tbl. coconut milk (don’t add too much though, or it will soak through the lettuce
leaves – you want a sandwich-spread like consistency).
8. To assemble the appetizer, chop off the tops of 10-12 romaine lettuce leaves (3 to 4 inch pieces) and set on a platter. Scoop 1 heaping Tbl. of the shrimp mixture onto each leaf. Now top each one with a sprinkling of the reserved ground peanuts and toasted coconut. Add a final sprinkling of fresh coriander, and serve
with the lime wedges (set these in a small pile in the middle of the platter). When
ready to eat, squeeze some lime over the shrimp mixture, then wrap up.

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.