Wednesday, October 25, 2006

Turkey and Dungeness Crab Lettuce Wraps

My family loves lettuce wraps. I grew up having it at chinese restaurants and it was usually morsels of minced quail that were blended with minced water chestnuts, shitake mushrooms, onion and pepper. Now I love scooping it onto a lettuce leaf, and eating it as a crispy, delicious and cool kind of a 'sandwich'. It's fun and messy and I usually served them in the summer with friends. Hubs has been asking for it again lately, so it's for dinner as a starter. This is my version:
1 tablespoon vegetable oil
1 large onion, chopped
1 1/2 pounds lean ground turkey
3 fresh shitake mushrooms, chopped
1/2 cup hoisin sauce
2 tablespoon oyster sauce
2 tablespoon soy sauce,
1 can of water chestnut, chopped
1 cup dungeness crabmeat
1/2 cup toasted pine nuts
12 large butter lettuce leaves
Putting it together:
Heat oil in heavy large skillet over medium-high heat.
Add onion and sauté until beginning to brown, about 3 minutes.
Add turkey and sauté until brown and cooked through, breaking up big pieces with back of spoon. Add water chestnut and cook for 2 minutes.
Add hoisin sauce, oyster sauce and soy sauce; heat through.
Stir in toasted pine nuts and crabmeat. Season with salt and pepper.
Transfer turkey mixture to medium bowl. Place lettuce leaves on platter. Serve with a sauce mixture of 1 part soy, 1 part white vinegar, chilli sauce (to your liking), and 1/2 part chinese mustard.

1 comment:

Anonymous said...

Looks good!