Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

Name: Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Vietnamese, Asian
Ingredients: 4 Tbsps Asian fish sauce (nuoc mam or nam pla); 59 milliliters basil leaves; 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; 106 grams package cellophane noodles (see notes); 1 teaspoons hot chile flakes; 59 milliliters cilantro leaves; 59 milliliters dry-roasted peanuts, finely chopped; 2 cloves garlic, minced; 2 Tbsps fresh lime juice (about 3 small limes); 59 milliliters mint leaves; 0 teaspoons pepper; 2 Tbsps rice vinegar; 0 teaspoons salt; 1 Tbsp sugar

Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce might be a good recipe to expand your hor d'oeuvre collection. One portion of this dish contains about 19g of protein, 20g of fat, and a total of 768 calories. This recipe serves 1. This recipe covers 41% of your daily requirements of vitamins and minerals. It is an expensive recipe for fans of Vietnamese food. It is perfect for The Super Bowl. If you have sugar, salt, cellophane noodles, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes about 1 hour.

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.

Ingredients you will need

Pepper

Shrimp

Water

Salt

Equipment you will use

Slotted Spoon

Colander

Pot

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.

Ingredients you will need

Cellophane Noodles

Pasta

Water

Equipment you will use

Pot

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.

Ingredients you will need

Rice Vinegar

Pasta

Equipment you will use

Kitchen Scissors

Pot

In a small bowl, mix chile flakes and lime juice and let sit several minutes.

Ingredients you will need

Red Pepper Flakes

Lime Juice

Equipment you will use

Bowl

Add garlic, sugar, and fish sauce; whisk until sugar is dissolved.

Ingredients you will need

Fish Sauce

Garlic

Sugar

Equipment you will use

Whisk

Transfer sauce to a serving dish.

Ingredients you will need

Sauce

To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp.

Ingredients you will need

Lettuce Leaf

Pasta

Shrimp

Wrap

Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat.

Ingredients you will need

Cilantro

Peanuts

Carrot

Basil

Mint

Drizzle with or dip into sauce.

Ingredients you will need

Dip

Equipment

Ingredients

Servings:

4Tbsps

Asian fish sauce (nuoc mam or nam pla)59milliliters

basil leaves 2heads

Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained 1large

carrot, peeled, ends trimmed, and grated lengthwise into ribbons 106grams

package cellophane noodles (see notes)1teaspoons

hot chile flakes 59milliliters

cilantro leaves 59milliliters

dry-roasted peanuts, finely chopped 2cloves

garlic, minced 2Tbsps

fresh lime juice (about 3 small limes)59milliliters

mint leaves 0teaspoons

pepper 2Tbsps

rice vinegar 0teaspoons

salt 1Tbsp

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.