Moo Shi Shrimp (with 4 Pancakes) Recipe

Marinate shrimp

Pat the shrimp dry with paper towels. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp sesame oil. Add the shrimp and toss to coat. Let sit 10–15 minutes while you prepare vegetables.

Prepare vegetables

While shrimp marinates, trim and thinly slice the Napa cabbage, thinly slice mushrooms, julienne the carrot, drain and slice bamboo shoots, thinly slice white parts of green onions and reserve green parts for garnish. Cut cucumber into matchsticks and slice green onion batons for serving.

Stir-fry vegetables

Heat a large wok or skillet over high heat until hot. Add 1 tbs vegetable oil and swirl. Add the white parts of the green onions, minced garlic and minced ginger; stir-fry 20–30 seconds until fragrant but not browned. Add the mushrooms and carrots; stir-fry 1–2 minutes until they begin to soften. Add Napa cabbage and bamboo shoots and stir-fry 2–3 minutes more until cabbage wilts but still has slight bite. Transfer the vegetables to a bowl and set aside.

Wipe the wok clean or use a second pan and return to high heat. Add remaining 1 tbs oil and let it get very hot but not smoking. Add the marinated shrimp in a single layer and stir-fry 1–2 minutes until they just turn pink and curl. Do not overcook. Remove shrimp to the bowl with vegetables.

Make sauce

In a small bowl whisk together 2 tbs oyster sauce, 1 tbs light soy sauce, 1 tbs stock, 1 tsp rice vinegar, 1 tsp sugar and 1/4 tsp white pepper. In a separate small cup mix 1 tsp cornstarch with 1 tbs cold water to make a slurry.

Return the wok to high heat. Add the reserved vegetables and shrimp back to the wok and toss to combine and heat through, about 30–60 seconds. Pour the sauce over the mixture and stir to combine. Give the cornstarch slurry a quick stir and add it to the wok, stirring constantly for another 30–60 seconds until sauce thickens and glazes the shrimp and vegetables. Taste and adjust seasoning with a pinch of salt or a splash more soy if needed. Toss in the green parts of the sliced green onions and remove from heat.

Warm the 4 pancakes according to package instructions or wrap in a damp towel and microwave 30–40 seconds, or warm briefly in a dry skillet until pliable.

To assemble, spread about 1 tbs hoisin sauce on each pancake, add a portion of the moo shi shrimp and vegetable mixture (divide evenly among 4 pancakes), top with cucumber matchsticks and a green onion baton. Fold or roll the pancake around the filling and serve immediately.

Serve with extra hoisin on the side and enjoy.