Lemongrass Shrimp over Rice Vermicelli and Vegetables

Submitted by dicentra

"Bun Tom Nuong Xa. Vietnamese."

 

• Ready In: 25mins
• Ingredients: 22
• Serves: 8

ingredients

• Shrimp

• 1⁄3 cup Thai fish sauce
• 1⁄4 cup sugar
• 2 tablespoons finely chopped peeled fresh lemongrass
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 32 large shrimp, peeled and deveined (about 1 1/2 pounds)

• Sauce

• 1 cup fresh lime juice
• 3⁄4 cup shredded carrot
• 1⁄2 cup sugar
• 1⁄4 cup Thai fish sauce
• 2 garlic cloves, minced
• 2 Thai red chili peppers, seeded and minced

• Shallot oil

• 1⁄4 cup vegetable oil
• 3⁄4 cup thinly sliced shallot

• Remaining ingredients

• 8 ounces rice vermicelli
• 3 1⁄2 cups shredded boston lettuce, divided
• 2 cups fresh bean sprouts, divided
• 1 3⁄4 cups shredded carrots, divided
• 1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
• cooking spray
• 1⁄2 cup chopped of fresh mint
• 1⁄2 cup dry-roasted unsalted peanuts, finely chopped

directions

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 a 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.
4. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
5. To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes.
6. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
7. To cook shrimp, prepare the grill to medium-high heat.
8. Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
9. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.