Japanese wrap of lettuce, shrimp, homemade wafu sauce, chow mein & shizo

Appetizers, Fish, Seafood & Shellfish, Vegetables and Fruits

Very umami lettuce Japanese salad wrap.


Recipe for 4 persons


12 Leaf(ves)
Iceberg lettuce
250 Gr
Matane shrimps
2 Unit(s)
Green onion
3 Sprig(s)
5 Sprig(s)
10 Clove(s)
Chili paste (sriracha)
1 Tbsp
Hoisin sauce
10 Leaf(ves)


1 Unit(s)
Egg yolk
1 Tbsp
Karashi mustard
1 Unit(s)
15 Ml
Roasted sesame oil
30 Ml
Rice vinegar
30 Ml
Soy sauce
125 Ml
Vegetable oil


1 Handful(s)
Asian style noodles
60 Ml
Soy sauce
1 Unit(s)

Preparation time: 45 min

Preheat your friteuse at 375 °F

  • Mise-en-place

    Finely chop the spring onion, the basil and the cilantro.

    Same goes for the garlic

    Cut the lime into quarters.

    Deep fry the noodles just to they become crunchy and lay them on a tray covered with absorbing paper. Salt them while still hot.

  • Wafu

    In a kitchenaid bowl, if possible, add in the mustard and the egg yolk while starting to whisk at medium speed. Then literally drop by drop with a slow filet of oil, start emulsifying by pouring the oil in the mixture at a higher speed (8). Add the remaining ingredients afterwise (vinegar, soya and the garlic & the sesame oil) then salt and pepper to taste.


  • Shrimps

    Gather all the ingredients in a bowl; shrimps, basil, spring onions, cilantro, hoisin sauce and a little bit of wafu. Make sure is it up to your likings,

  • Montage

    Into a lettuce leaf, delicately lay the shrimp mix and then the dried noodles. Roll and then serve with some nice and soya sauce on the side.

The wafu sauce is the key for the recipe! Make sure it is almost tasting too much and that you can easily say and taste that there is some sesame oil in there! Also, the name shiso comes from the Chinese zisu that literally means 'purple plant that brings you back to life'.

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