Best Lemongrass Shrimp Over Rice Vermicelli And Vegetables Recipes

Lemongrass Shrimp over Rice Vermicelli and Vegetables image

Provided by dicentra

Categories Vietnamese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 22

1/3 cup Thai fish sauce
1/4 cup sugar
2 tablespoons finely chopped peeled fresh lemongrass
1 tablespoon vegetable oil
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 cup fresh lime juice
3/4 cup shredded carrot
1/2 cup sugar
1/4 cup Thai fish sauce
2 garlic cloves, minced
2 Thai red chili peppers, seeded and minced
1/4 cup vegetable oil
3/4 cup thinly sliced shallot
8 ounces rice vermicelli
3 1/2 cups shredded boston lettuce, divided
2 cups fresh bean sprouts, divided
1 3/4 cups shredded carrots, divided
1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
cooking spray
1/2 cup chopped of fresh mint
1/2 cup dry-roasted unsalted peanuts, finely chopped

Steps:

To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown.
Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes.
Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
To cook shrimp, prepare the grill to medium-high heat.
Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.

Nutrition Facts : Calories 393.1, Fat 13.8, SaturatedFat 1.9, Cholesterol 42.9, Sodium 1754.4, Carbohydrate 59.2, Fiber 3.8, Sugar 24.5, Protein 11.5

Vietnamese Rice Noodles With Lemongrass Shrimp image

Provided by David Tanis

Time 1h

Yield 4 servings

Number Of Ingredients 25

1 cup finely julienned carrot
1 cup finely julienned daikon
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon rice vinegar
3 tablespoons light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice
3 tablespoons Vietnamese fish sauce, like Red Boat
3 garlic cloves, minced
1 tablespoon minced or grated ginger
1 medium-hot red chile pepper, such as Fresno, finely chopped
1 red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper
1 1/2 pounds shrimp, preferably wild, peeled and deveined
2 tablespoons Vietnamese fish sauce
1 tablespoon light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, pale tender center part only
1 pound rice noodles, preferably rice vermicelli
1 or 2 small lettuce heads, with the leaves separated, rinsed and patted dry
3 cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
2 tablespoons vegetable oil
4 scallions, slivered
4 tablespoons crushed roasted peanuts
Handful of bean sprouts (optional)

Steps:

Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.