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INGREDIENTS
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4 Servings
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 leaves (fresh coriander)
1/4 cup chopped fresh basil leaves
1/2 cup finely chopped scallion tops
1/4 cup chopped mint leaves
1/4 cup chopped dry roasted peanuts
1 head iceberg lettuce, core trimmed, leaves separated, pressed to flatten, rinsed & drained 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)
Vietnamese Sweet-n-Sour Dipping Sauce
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 |
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METHODS
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1. 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.
2. Chop the fresh herbs and peanuts as above and place each in an individual serving container (small bowl or ramekin).
3. 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.
4. 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.
5. 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! |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 608
Calories from Fat 156 (25%)
Amount Per Serving %DV
Total Fat 17.4g 26%
Saturated Fat 2.8g 13%
Polyunsat. Fat 5.8g
Monounsat. Fat 7.2g
Trans Fat 0.0g
Cholesterol 259mg 86%
Sodium 1596mg 66%
Potassium 774mg 22%
Total Carbohydrate 70.7g 23% |
Dietary Fiber 4.6g 18%
Sugars 14.0g
Protein 42.6g 85%
Vitamin A 2094mcg 41%
Vitamin B6 0.4mg 19%
Vitamin B12 2.0mcg 34%
Vitamin C 20mg 33%
Vitamin E 3mcg 12%
Calcium 173mg 17%
Magnesium 143mg 35%
Iron 5mg 33% |
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