4 tablespoons peanut oil

1-pound raw 21/30 count shrimp, peeled and deveined

½ teaspoon salt

2 tablespoons corn starch

4 tablespoons peanut oil

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 tablespoons peanut butter

2 celery stalks, finely chopped (1/2 cup)

1, 8-ounce can water chestnuts, drained and chopped

3 large garlic cloves, minced

3 teaspoons ginger, minced

1/3 cup red bell pepper, chopped

½ cup scallions, chopped

¼ cup peanuts, chopped

1 head Boston lettuce (8-10 leaves) (or iceberg, romaine, etc...)

3 teaspoons black and white sesame seeds

Heat 3 tablespoons of the peanut oil in a large non-stick skillet over medium high heat. 

Pat the shrimp dry with paper towels and season with the salt.  Place them in a small bowl and toss the shrimp with cornstarch until well-coated. 


When oil is very hot, add the shrimp in a single layer.  Cook about 1-2 minutes per side until crispy, pink, and just cooked through.  Remove from pan and set aside.

Combine the hoisin, soy, vinegar, and peanut butter in a small bowl and whisk to combine.  Set aside. 

Add the remaining tablespoon of oil to the pan drippings.

Add celery, water chestnuts, garlic, and ginger to the pan.  Cook 2 minutes, stirring frequently, until celery is crisp tender and garlic and ginger are fragrant. Return the shrimp to the skillet and the red bell pepper. Cook 1 minute until heated through.  Add the sauce and cook 1 minute more, tossing to coat. 

Turn off the heat and stir in scallions, reserving 2 tablespoons for garnish.

Serve the shrimp filling in a bowl with lettuce leaves on the side. Scoop the shrimp mixture into a lettuce leaf and sprinkle with some more scallions, the peanuts, and sesame seeds.