Recipe

Lemongrass Shrimp Over Rice Vermicelli And Vegetables Recipe

	Littlesponger / All my dishes 1 year, 4 months ago This dish called Bun Tom Nuong Xa. Hard to get lemongrass at the local grocery store. Make sure, remove the tough, fibrous outer layers from lemongrass before chopping. Use only the pale bottom part of the stalk. Prep:60m Cook:10m Servings:8	Littlespong
	lemongrass shrimps

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turtle66

Ingredients

Shrimp:

1/3 cup Thai fish sauce ( such as Three Crabs)

1/4 cup sugar

2 tablespoon finely chopped peeled lemongrass

1 tablespoon vegetable oil

1 tablespoon minced garlic

32 large shrimp, peeled and divined ( about 1 1/2 lbs)

Sauce:

1 cup fresh lime juice (about 9 medium limes)

3/4 cup shredded carrot

1/2 cup sugar

1/4 cup Thai fish sauce

1 tablespoon minced garlic

2 red Thai chilies, seeded and minced

Shallot oil:

1/4 cup vegetable oil

3/4 cup thinly sliced shallots

Remaining ingredients:

8 oz. rice vermicelli

3 1/2 cups shredded Boston lettuce, divided

3 1/2 cups fresh bean sprouts, divided

1 3/4 cups shredded carrot, divided

1 medium cucumber, halved lengthwise, seeded, and thinly sliced ( about 11/2 cups). devided

Cooking spray

1/2 cup chopped fresh mint

1/2 cup unsalted dry-roasted peanuts, finely chopped

Directions

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.

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