Lemongrass Shrimp over Rice Vermicelli and Vegetables

Lemongrass Shrimp over Rice Vermicelli and Vegetables Ingredients

SHRIMP:	2 each Thai chiles seeded and minced
1/3 cup Thai fish sauce such as Three Crabs	SHALLOT OIL:
1/4 cup Sugar	1/4 cup Vegetable oil
2 tablespoons Fresh lemongrass finely chopped and peeled	3/4 cup Shallots thinly sliced
1 tablespoon Vegetable oil	REMAINING INGREDIENTS:
2 cloves Garlic minced	8 ounces rice vermicelli (banb hoai or bun giang tay)
32 large Shrimp peeled and deveined (1 1/2 pounds)	3 1/2 cups Boston lettuce divided
SAUCE:	2 cups Fresh bean sprouts divided
1 cup Fresh lime juice about 9 limes	1 3/4 cups Carrot shredded and divided
3/4 cup Carrot shredded	1 medium Cucumber halved lengthwise, seeded and thinly sliced (about 1 1/2 cups) d
1/2 cup Sugar	1/2 cup Fresh mint chopped
1/4 cup Thai fish sauce	1/2 cup Unsalted dry-roasted peanuts finely chopped
2 cloves Garlic minced	Cooking spray

Instructions for Lemongrass Shrimp over Rice Vermicelli and Vegetables

1. 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.
2. To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with whisk until the sugar dissolves. Set aside.
3. 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.
4. To prepare remaining ingredients, place rice vermicilli 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.
5. To cook shrimp, prepare the grill to medium-heat,
6. Place shrimp on grill rack coated with cooking spray; grill 2 1/2 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 3 tablespoons fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.

Main Ingredient: ShrimpCuisine: Vietnamese

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