Wild Alaska Pollock Burmese Lettuce Wraps

Name: Wild Alaska Pollock Burmese Lettuce Wraps | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 3 lbs; Wild Alaska Pollock Diamond Cut, 0.36 oz, Skinless, Boneless; 1 Cup Vegetable Oil; 3 Cups Shallot, thinly sliced; 2 Ounces Dried Shrimp; 3 Tablespoons Chickpea Flour; 4 lb Red Grapefruit (sectioned); 2 Tablespoons Fish Sauce; Bibb Lettuce; Garnish Mint Leaves

12 servings

Ingredients

3 lbs Wild Alaska Pollock Diamond Cut, 0.36 oz, Skinless, Boneless
1 Cup Vegetable Oil
3 Cups Shallot, thinly sliced
2 Ounces Dried Shrimp
3 Tablespoons Chickpea Flour
4 lb Red Grapefruit (sectioned)
2 Tablespoons Fish Sauce
Bibb Lettuce
Garnish Mint Leaves

Cook Alaska Pollock per instructions.
Combine oil and 2 cups shallots in skillet; cook until shallots are nicely browned. Transfer to toweling. Retain shallot oil.
Soak remaining shallots in cold water 15 minutes and drain.
Soak dried shrimp in cold water 10-20 minutes; drain. Process shrimp until fluffy ground powder.
Toast chickpea flour in dry pan until lightly browned.
Combine grapefruit, Alaska Pollock, fish sauce, soaked shallots, fried shallots, shrimp powder, chickpea powder, 2 tablespoons shallot oil and toss.
Serve about 2 oz per serving in Bibb lettuce cups topped with mint.