Sichuan shrimp lettuce wraps from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 93) by Joanne Chang and Karen Akunowicz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on February 01, 2026

    The dressing makes this dish, and it’s a good one. The charred lemon counters the dressing beautifully. I cooked mine on the stove and next time I’d do the shrimp first and then the charred lemon wedges, as the juice from the lemons interferes with the sear on the shrimp.

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