Thai Shrimp & Pork Lettuce Wraps with Fresh Herbs

Ingredients

• ½ lb large shrimp, peeled and deveined
• ½ lb ground pork
• ½ cup water chestnuts, finely diced
• 3 cloves garlic cloves, minced
• 1 whole Thai red chili, minced
• 2 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 tbsp palm sugar or brown sugar
• ¼ cup fresh Thai basil
• ¼ cup fresh cilantro, chopped
• 2 stalks green onions, sliced
• 8 leaves butter lettuce or iceberg lettuce leaves
• 1 tbsp vegetable oil

Instructions

1. 1

   Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add minced garlic and Thai chili, stirring constantly until fragrant, about 30 seconds. Work quickly to prevent burning.

2. 2

   Add the ground pork to the skillet, breaking it apart with a wooden spoon as it cooks for 3-4 minutes until no pink remains. The pork should be fully cooked and lightly caramelized at the edges.

3. 3

   Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn opaque and pink throughout. Stir occasionally to ensure even cooking and flavor distribution.

4. 4

   Stir in the diced water chestnuts, then pour in the fish sauce, lime juice, and palm sugar. Toss everything together for 1-2 minutes until the mixture is coated and slightly caramelized. The sauce should smell pungent and aromatic.

5. 5

   Remove from heat and fold in the fresh Thai basil, cilantro, and green onions, reserving some herbs for garnish. The residual heat will gently wilt the herbs while preserving their bright flavor.

6. 6

   Spoon the shrimp-pork mixture into the center of each lettuce leaf and arrange on a serving platter. Garnish with reserved fresh herbs and serve immediately while the filling is warm and the lettuce is crisp.

Tools you’ll need

• Large skillet or wok
• Wooden spoon
• Serving platter

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