Name: Pork and Seafood Lettuce Wraps
Yield: Makes 2 servings as a main dish or 4 to 6 servings as an appetizer or part of a multi course meal
Cuisine: Hakka
Ingredients: 10 to 12 iceberg lettuce leaves, each about 5 inches wide (see note); 6 ounces cabbage, thinly sliced (about 2 cups); 1 tablespoon minced garlic; 1 teaspoon soy sauce; 2 tablespoons vegetable oil; ½ teaspoon salt, or to taste; ¼ teaspoon ground black pepper; 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; 4 ounces peeled, deveined shrimp (about 10 shrimp, 36 to 40 per pound); 3 or 4 fresh small squid or calamari (about 4 ounces total); 1 tablespoon oyster sauce; 6 ounces boneless pork shoulder or loin, trimmed of fat

Preparation info

Makes
2
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Fah stir-fries a mixture of pork, shrimp, cabbage, and squid to create a delicious filling for cool, crisp lettuce cups. Although she uses dried squid in this recipe, I prefer the taste and texture of fresh calamari. Small calamari are widely available fresh or frozen, and are sometimes sold already cleaned. Eat as an appetizer or as a main course for two with rice. Spoon a little rice into the bottom of the lettuce cups to soak up the savory juices.