Vietnamese Shrimp Lettuce Wraps
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
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.
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 , 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 .
Ingredients
water, rice sticks, medium shrimp, peanut oil, cilantro leaf, fresh basil leaf, scallion top, mint leaf, dry roasted peanuts, iceberg lettuce, salt & pepper, lemongrass paste, crushed red pepper flakes, limes, juice of, garlic, sugar, fish sauce, carrots