Lemongrass Shrimp over Rice Vermicelli and Vegetables
by cera82v
(Bun Tom Nuong Xa) Raw ingredients, such as cucumber, carrots, lettuce, mung bean sprouts, and fresh mint leaves, make this refreshing dish ideal for summer. (Cooking Light magazine 8-04)
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INGREDIENTS
- SHRIMP:
- 1/3 cup Thai fish sauce ; such as Three Crabs
- 1/4 cup Sugar
- 2 tablespoons Fresh lemongrass ; finely chopped and peeled
- 1 tablespoon Vegetable oil
- 2 cloves Garlic ; minced
- 32 large Shrimp ; peeled and deveined (1 1/2 pounds)
- SAUCE:
- 1 cup Fresh lime juice ; about 9 limes
- 3/4 cup Carrot ; shredded
- 1/2 cup Sugar
- 1/4 cup Thai fish sauce
- 2 cloves Garlic ; minced
- 2 each Thai chiles ; seeded and minced
- SHALLOT OIL:
- 1/4 cup Vegetable oil
- 3/4 cup Shallots ; thinly sliced
- REMAINING INGREDIENTS:
- 8 ounces rice vermicelli ; (banb hoai or bun giang tay)
- 3 1/2 cups Boston lettuce ; divided
- 2 cups Fresh bean sprouts ; divided
- 1 3/4 cups Carrot ; shredded and divided
- 1 medium Cucumber ; halved lengthwise, seeded and thinly sliced (about 1 1/2 cups) d
- 1/2 cup Fresh mint ; chopped
- 1/2 cup Unsalted dry-roasted peanuts ; finely chopped
- Cooking spray
INSTRUCTIONS
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.
NOTES
You can substitute pork tenderloin, beef sirloin, or chicken for the shrimp. Simply cut the meat into cubes, marinate for 2 hours, then skewer and grill until done.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (333g) | ||
| Recipe Makes: 8 | ||
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| Calories: 541 | ||
| Calories from Fat: 123 (23%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.7g | 18 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 7.2g | ||
| Polyunsanturated Fat 4.2g | ||
| Cholesterol 42.6mg | 13 % | |
| Sodium 1703.1mg | 59 % | |
| Potassium 650.1mg | 17 % | |
| Total Carbohydrate 97.3g | 29 % | |
| Dietary Fiber 5.5g | 22 % | |
| Sugars, other 91.8g | ||
| Protein 12.9g | 18 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 541
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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