Lemongrass Shrimp Over Rice Vermicelli And Vegetables
From littlesponger 15 years agoIngredients
- Shrimp: shopping list
- 1/3 cup Thai fish sauce ( such as Three crabs) shopping list
- 1/4 cup sugar shopping list
- 2 tablespoon finely chopped peeled lemongrass shopping list
- 1 tablespoon vegetable oil shopping list
- 1 tablespoon minced garlic shopping list
- 32 large shrimp, peeled and divined ( about 1 1/2 lbs) shopping list
- Sauce: shopping list
- 1 cup fresh lime juice (about 9 medium limes) shopping list
- 3/4 cup shredded carrot shopping list
- 1/2 cup sugar shopping list
- 1/4 cup Thai fish sauce shopping list
- 1 tablespoon minced garlic shopping list
- 2 red Thai chilies, seeded and minced shopping list
- shallot oil: shopping list
- 1/4 cup vegetable oil shopping list
- 3/4 cup thinly sliced shallots shopping list
- Remaining ingredients: shopping list
- 8 oz. rice vermicelli shopping list
- 3 1/2 cups shredded boston lettuce, divided shopping list
- 3 1/2 cups fresh bean sprouts, divided shopping list
- 1 3/4 cups shredded carrot, divided shopping list
- 1 medium cucumber, halved lengthwise, seeded, and thinly sliced ( about 11/2 cups). devided shopping list
- cooking spray shopping list
- 1/2 cup chopped fresh mint shopping list
- 1/2 cup unsalted dry-roasted peanuts, finely chopped shopping list
How to make it
- 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.
- 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. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
- To prepare remaining ingredients, place rice vermicelli in a large bowl, cover with boiling water. Let stand 20 minutes. Drain.
- Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3.4 cup cucumber, tossing well.
- To cook shrimp on grill rack coated with cooking spray; grill 2 q/w minutes on each side or until done. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 1 tablespoon fried shallots.
- Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.
People Who Like This Dish 6
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The Rating
Reviewed by 1 people-
I love Lemongrass....this recipe is making me hungry...:)
turtle66 in Sacramento loved it
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