Recipe courtesy of Lee Anne Wong
45 min
15 min
4 servings
45 min
15 min
4 servings


  • 1 pound shrimp, peeled and deveined, tails removed
  • 1 egg white, beaten lightly
  • 1 tablespoon cornstarch
  • 1 cup vegetable oil
  • 1 tablespoon garlic chili sauce, such as sambal oelek
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese red vinegar or red wine vinegar
  • 1 tablespoon sugar
  • 1/2 cup chopped scallions (white and green parts mixed)
  • 2 cups finely shredded white cabbage
  • 1/2 cup fresh cilantro leaves, chiffonade
  • 1 stalk celery, sliced across paper thin
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha
  • Zest and juice of 1 lime
  • 8 soft corn tortillas
  • 1/4 cup honey roasted peanuts, chopped


Watch how to make this recipe.

Dice the shrimp into 1/2-inch pieces. Combine in a bowl with the egg white and cornstarch and stir until well coated. Allow to sit for 20 minutes.

Heat the oil to 375 degrees F in a wok. 

Add the shrimp to the wok and cook until just cooked through. Remove from the oil and set aside. 

Drain all but 2 tablespoons of oil from the wok. Add the garlic chili sauce and ginger to the pan and stir-fry until aromatic, a few seconds. Add the soy, vinegar and sugar to the pan, stirring to make a sauce. Then add the cooked shrimp back to the wok, tossing to coat. Stir in the scallions. Keep warm until ready to assemble. 

Mix the cabbage, cilantro and celery together. Set aside. 

In a small bowl, mix together the mayonnaise, Sriricha, lime zest and juice until smooth. 

To assemble, warm the tortillas on a griddle or dry pan. Divide the shrimp among the tortillas. Top with a heavy pinch of the cabbage mixture, drizzle with the Sriracha sauce and garnish with the chopped honey roasted peanuts. Serve immediately.

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