a little of each

A family's cookbook

Vietnamese Shrimp Lettuce Wraps December 20, 2012

Filed under: Appetizers — alittlemoreofeach @ 8:39 pm
Tags: , , ,

Ingredients (8-10 appetizer servings)

  • 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (3 3/4 oz.) cellophane noodles
  • 2 tablespoons rice vinegar
  • 1/2 to 1 teaspoon hot chile flakes
  • 2 tablespoons fresh lime juice (about 3 small limes)
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 4 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
  • 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
  • 1/4 cup basil leaves
  • 1/4 cup cilantro leaves
  • 1/4 cup mint leaves
  • 1/4 cup peanuts, finely chopped

Instructions

Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.

Put cellophane 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 kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.

In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved. Transfer sauce to a serving dish.

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.

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