Kung Pao Crunchy Shrimp Lettuce Wraps

Lettuce wraps are great for a healthier or lighter meal. They're easy to make, fun because everyone can make their own, and leave you feeling less guilt than other alternatives. I also particularly like them because you can match just about any meat or sauce in a lettuce wrap that wouldn't always taste good in a taco shell / bread bun / pasta / etc... 

I made the shrimp tempura shrimp and then tossed in the sauce for the above meal, which was delicious, but you could easily just saute fresh shrimp in the kung pao sauce for an even healthier alternative to this meal. The below recipe is for about 1 pound of shrimp which will make lettuce wraps for 2-3 people. This recipe is easy to double or play with the quantity for a larger group! Also as you see pictured above, I served these with a few pot stickers as a side which was a great combo! 

You will need:

1. 1 large head romaine lettuce. ( You could also use butter lettuce or iceberg if you prefer, I just find the large romaine the easiest to eat like a "taco" ). 
2. 1-2 cups shredded carrot. I buy the pre shredded at the store. 
3. 1/2 large cucumber sliced & chopped into little stick shapes as above. 
4. Rice noodles - I used about 2 cups worth of dry noodles.
5. Kung Pao suace - you can find this pre made in the Asian section at your grocery store. 
6. 1 pound cooked shrimp - medium sized (31/40) prawns work best. 
7. tempura batter mix - found in Asian section at your grocery store. 
8. 1 cup water
9. About 1 cup oil for frying - I used vegetable oil. 

Directions:​

• Start by boiling some water and adding rice noodles - allow them to boil a few minutes until soft. 
• While you're boiling/cooking the noodles chop up your cucumber and set cucumber & shredded carrots aside. 
• Drain cooked rice noodles and run cool water over them to cool off instantly. Once cooled and drained pour them onto a plate or cutting board and cut up into smaller noodles. Set these aside with the shredded carrots & cucumber slices. Now all that is left is cooking the shrimp and once it's done you will be ready to make up your wraps!

• Measure out 1 cup water and stir some ice cubes in it to make it ice cold. (NOTE: The tempura batter mix instructions say to use 1 3/4 cups ice water and the whole box of mix. If you are only cooking about 1 pound of shrimp you need no more than half the box, so save the other half for another time! If you are making more, of course you may use the whole box and larger amounts of all other ingredients). 
• Once your water is ice cold pour it into a small bowl and add a little over half the tempura batter mix on top. Whisk together until smooth. 
• Add your oil to a frying pan and heat the oil on high heat. 
• Prep your work area for frying while the oil is heating. Get your tempura batter mix, shrimp, and a plate lined with paper towel(s) to set the cooked shrimp on. I use a pair of kitchen tongs as pictured in the pan above for frying as it makes it super easy to pick up a shrimp, dip it in the batter, and place it in the oil/take it out without getting my hands too close to the hot oil! 
• Once the oil is hot start the process of frying. Pick up each shrimp with the tongs and fully dip it in the batter and then place in the oil. After a minute or so flip each shrimp over until both sides are crispy. I find it easiest to just have them rotating in and out of the pan as I coat them in batter and they are done. 

• Voila, you have tempura batter shrimp!  
• Now place the shrimp in a bowl and slowly add some kung pao sauce and toss the mixture until you get the desired amount you want coating the shrimp. 

• Cut the crunchy bottoms of the romaine leaves and lay out like above to serve with all your other ingredients you have set aside. 
• Serve up and enjoy!!!