Seafood Lettuce cups (also known as Seafood Islands) not only look appetizing, but they are also light, nutritious, and so simple to make. Who doesn’t love adding seafood to lettuce cups to give them a fresh and uplifting taste? Seafood is rich in omega-3 fatty acids and is great for its anti-inflammatory properties. Seafood Lettuce Cups originate in China, but they are popular in many Asian countries, and most popular in our house too.
1 pound mixed seafood (500 gm)
1 red onion (sliced)
1 carrot (parboiled)
1 or 2 broccoli florets (parboiled)
2 tbsp oil
1 tbsp cooking wine
1 tsp cornstarch mixed with 1 tbsp of water
- iceberg lettuce
4 tbsp mayonnaise
1 tbsp chili sauce (I prefer Maggi or Lingham brand)
1 tsp sugar
1/2 tsp salt
1 cup rice
8 butterfly pea flower petals (usually used as herbal tea), soaked in boiling water
3 pandan leaves
1/4 tsp salt
1 tbsp coconut oil
Add pandan leaves, salt, and coconut oil to the rice and cook in butterfly pea flower water (Basmati rice requires more water).
Fry onion with oil in wok till light brown.
Stir in mixed seafood, sprinkle cooking wine over it.
Stir in vegetables (parboiled).
Add in cornstarch mixture to thicken.
Stir in sauce and mix together.
Serve in cups of iceberg lettuce and enjoy your Seafood Lettuce Cups.