Vietnamese Shrimp Lettuce Wraps |
|
 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Fresh and lively seasonings and herbs make this the best lettuce wraps I've ever tasted. Idea from Nina Simonds' Asian Wraps Book ISBN: 0-688-16300-9 Ingredients:
2 quarts water |
1/2 lb thin rice sticks, noodles, softened in hot water to cover and drained |
1 1/2 lbs medium shrimp |
2 tablespoons peanut oil |
1/4 cup chopped cilantro leaf (fresh coriander) |
1/4 cup chopped fresh basil leaf |
1/2 cup finely chopped scallion top |
1/4 cup chopped mint leaf |
1/4 cup chopped dry roasted peanuts |
1 head iceberg lettuce or 2 heads boston lettuce, core trimmed, leaves separated, pressed to flatten, rinsed & drained |
1 pinch salt & pepper, to taste (for shrimp) |
2 tablespoons lemongrass paste (for shrimp) |
1 teaspoon crushed red pepper flakes |
3 limes, juice of |
1 tablespoon minced garlic |
3 tablespoons sugar |
1/4 cup fish sauce |
2 tablespoons grated carrots |
Directions:
1. In a large pot, heat the water until boiling. Add the softened rice stick noodles and swirl in the hot water, then cook until just tender, 10-15 seconds. Drain thoroughly in a colander and rinse under cold water. Clip the noodles into 3 inch lengths and place into a medium serving container.
2. Chop the fresh herbs and peanuts as above and place each in an individual serving container (small bowl or ramekin).
3. Peel and de-vein the shrimp, remove the tails. If shrimp are large, cut in to thirds. Season shrimp in a mixing bowl with lemongrass paste (you can use finely chopped fresh lemongrass if available), salt and fresh cracked black pepper. Mix thoroughly and saute in a large pan with peanut oil until shrimp are just cooked. Do not overcook. Remove from heat and place in a serving container.
4. To make the dipping sauce: In a small mixing bowl, soak the crushed red pepper in lime juice for several minutes Add the garlic, sugar, and fish sauce and stir to dissolve the sugar. Transfer to a serving container and add the grated carrots and serve at room temperature Refrigerated, the sauce will keep in a tightly covered container for up to 5 days.
5. To Serve: Arrange lettuce on a large platter surrounded by the containers of chopped herbs, etc. and dipping sauce. To make a wrap, take a lettuce leaf in hand, place a small bundle of rice stick noodles on the leaf, scoop a large tablespoon of shrimp on to lettuce leaf, then add any herbs that you like. Add a teaspoon of dipping sauce onto the mixture on the leaf and then roll and eat. Delicious!
|
|