Recipe

Vietnamese Shrimp Lettuce Wraps With Spicy Lime Dipping Sauce Recipe

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Ingredients

1 large carrot, peeled, ends trimmed, & grated lengthwise into ribbons
2 cloves garlic, minced
3/4 lb (16 to 20 per lb.) raw shrimp, peeled & deveined
2 tbsps fresh lime juice (about 3 small limes)
1/4 c mint leaves
2 tbsps rice vinegar
1/4 c dry-roasted peanuts, finely sliced
2 heads Boston or butter lettuce, cores trimmed & leaves separated, rinsed, & drained
1/2 to 1 tsp hot chile flakes
1/4 c cilantro leaves
1 tbsp sugar
4 tbsps Asian fish sauce (nuoc mam or nam pla)
1/4 c basil leaves
1/4 tsp salt
1/4 tsp pepper
1 package (3 3/4 oz.) cellophane noodles (see notes)

Directions

Step #1 Put shrimp, salt, & pepper in a pot & add cold water to just cover shrimp.
Step #2 Bring water to a boil, then reduce heat to a simmer & cook this until shrimp are bright pink & tails are curled, about 1 min.
Step #3 With a slotted spoon, transfer shrimp to a colander & let cool.
Step #4 Put cellophane noodles in a medium pot & cover with hot water.
Step #5 Cover up pot & set aside until noodles are softened, at least 15 mins.
Step #6 Drain noodles & (using kitchen scissors) cut into 2- to 3-inch pieces.
Step #7 Return noodles to pot, drizzle with rice vinegar, & toss.
Step #8 Cover up & set aside.
Step #9 In a small bowl, mix chile flakes & lime juice & let sit several mins.
Step #10 Add garlic, sugar, & fish sauce; whisk until sugar is dissolved.
Step #11 Transfer sauce to a serving dish.
Step #12 To assemble wraps, arrange some noodles in the middle of each lettuce leaf & top this with 1 shrimp.
Step #13 Garnish with carrot, cilantro, mint, basil, & peanuts.
Step #14 Tuck up the bottom of each leaf & fold sides inward to eat.
Step #15 Drizzle with or dip into sauce.
Step #16 Note: Nutritional analysis is per serving.
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