Lemongrass Shrimp over Rice Vermicelli and Vegetables |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Bun Tom Nuong Xa. Vietnamese. Ingredients:
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 fresh mint |
1/2 cup dry-roasted unsalted peanuts, finely chopped |
Directions:
1. 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.
2. To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
3. 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.
4. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
5. To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes.
6. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
7. To cook shrimp, prepare the grill to medium-high heat.
8. Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
9. 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.
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