Vietnamese Shrimp/Lettuce Wraps
Jul 6, 2006 13:01:03 GMT -8
Post by barbogold on Jul 6, 2006 13:01:03 GMT -8
Vietnamese Shrimp Lettuce Wraps
Dipping Sauce:
2 tbs. fresh lime juice (3 limes)
2 cloves garlic, minced
½ tsp. red chili flakes
¼ c. fish sauce (nuoc mam or nam pla)
1 tbs. sugar
Whisk together until well mixed, set aside
¾ lb. shrimp, peeled, deveined (16/20 per lb.)
¼ tsp. salt
¼ tsp. pepper
1 pkg. rice noodle, cellophane or bean thread
2 tbs. rice vinegar
2 heads Boston or butter lettuce leaves, separated, rinsed and drained
Carrot shreds
¼ c. basil leaves
¼ c. cilantro
¼ cup mint leaves
¼ c. chopped dry peanuts
Put shrimp, s & p in a pot, add cold water to just cover shrimp. Bring water to boil and cook until shrimp are bright pink and tails are curled. About one minute. With a slotted spoon transfer to colander to cool.
Put noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and using a kitchen scissors, cut into 2-3 inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.
2 per serving = 121 calories
Dipping Sauce:
2 tbs. fresh lime juice (3 limes)
2 cloves garlic, minced
½ tsp. red chili flakes
¼ c. fish sauce (nuoc mam or nam pla)
1 tbs. sugar
Whisk together until well mixed, set aside
¾ lb. shrimp, peeled, deveined (16/20 per lb.)
¼ tsp. salt
¼ tsp. pepper
1 pkg. rice noodle, cellophane or bean thread
2 tbs. rice vinegar
2 heads Boston or butter lettuce leaves, separated, rinsed and drained
Carrot shreds
¼ c. basil leaves
¼ c. cilantro
¼ cup mint leaves
¼ c. chopped dry peanuts
Put shrimp, s & p in a pot, add cold water to just cover shrimp. Bring water to boil and cook until shrimp are bright pink and tails are curled. About one minute. With a slotted spoon transfer to colander to cool.
Put noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and using a kitchen scissors, cut into 2-3 inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.
2 per serving = 121 calories