Tempura Shrimp Lettuce Wrap Peking Style

Tempura Shrimp Lettuce Wrap Peking Style

The inspiration for this recipe comes from the traditional Peking Style Duck. We’ve replaced the Peking Duck with our Crispy Tempura Shrimp. Our crispy Tempura Shrimp cook from frozen so there is zero waste. In fact, they only take about 2 minutes in the deep fryer. Then, they get tossed in a reduction of hoisin sauce, honey and beer to give it that authentic Asian flavor. I recommend using a leafy lettuce or crispy Savoy cabbage for the cup. Your guests will love the play on textures and temperatures.

  • Serves: 4
  • Meal type: Appetizers
  • Species: Shrimp


  • 12 Tempura Battered Shrimp, #7917
  • 1 English cucumber, julienned
  • 1 large carrot, julienned
  • ¼ cup green onions, sliced
  • 2 ½ cup hoisin sauce
  • ¼ cup honey
  • 175 ml beer dark ale
  • 1 head Boston lettuce, separate leaves
  • fresh coriander sprigs for garnish


  1. Deep fry tempura shrimp as per box directions.
  2. Combine hoisin sauce, honey and beer. Place in a sauce pot and reduce by half.
  3. Spread a touch of hoisin glaze on bottom of each lettuce cup. Fill lettuce cups with cucumbers, carrots and green onions.
  4. Toss cooked tempura shrimp in hoisin glaze and place shrimp inside the lettuce cups. Garnish with fresh coriander.

Chef Hack | For added flavor, try dry pickling carrots and cucumbers by soaking them in seasoned rice wine vinegar for 30 min.


This is a cost effective product which costs an average of 50¢ per piece. The entire share plate is under $2 food cost.