VIETNAMESE SHRIMP LETTUCE WRAPS

Vietnamese Shrimp Lettuce Wraps image

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

Provided by ScottMona

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

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.
Chop the fresh herbs and peanuts as above and place each in an individual serving container (small bowl or ramekin).
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.
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.
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!

Nutrition Facts : Calories 608.6, Fat 17.4, SaturatedFat 2.8, Cholesterol 259.2, Sodium 1596.8, Carbohydrate 70.7, Fiber 4.6, Sugar 14, Protein 42.5

*** Explore more Vietnamese Shrimp Lettuce Wraps Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #seafood #asian #vietnamese #finger-food #shrimp #stove-top #spicy #stir-fry #shellfish #taste-mood #equipment #presentation #technique