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Mario Batali's Vietnamese Shrimp Cups

Vietnamese Shrimp Cups Mario Batali
Lettuce Cups with Ginger-Soy Dipping Sauce
skill level
Easy
time
1-30min
servings
8
cost
$
Contributed by :
Vietnamese Shrimp Cups Recipe: Use this zippy ginger-soy dipping sauce as a marinade for chicken or fish.
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ingredients
  • For the Shrimp:
  • 2 pounds large Shrimp (peeled; deveined; tails off)
  • 2 Limes (zest and juice)
  • 1 tablespoon Vegetable Oil
  • 1 tablespoon Sesame Oil
  • Kosher Salt
  • For the Shrimp Dressing:
  • 1-inch piece Ginger (peeled; grated)
  • 2 tablespoons Sambal
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Sweet Soy Sauce
  • 1 1/2 teaspoons Fish Sauce
  • 2 Limes (juiced)
  • 1/4 cup Thai Basil leaves (loosely packed; chopped)
  • 1/4 cup Cilantro leaves(loosely packed; chopped)
  • For the Noodles:
  • 1 package Vermicelli Noodles (cooked to package instructions)
  • 2 Carrots (shredded or julienned)
  • 5 Scallions (thinly sliced)
  • 1 tablespoon Honey
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Extra Virgin Olive Oil
  • For the Peanut Relish:
  • 1/4 cup roasted salted Peanuts
  • 2 Serrano Peppers (sliced)
  • 1/4 cup Mint leaves (loosely packed)
  • 1 teaspoon Kosher Salt
  • For Serving:
  • 1 head Butter Lettuce (leaves pulled apart)
  • Mint leaves
  • Thai Basil leaves
  • Cilantro leaves
  • Lime wedges
  • Sambal
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 Limes (zest and juice)
    1 tablespoon Vegetable Oil
    1 tablespoon Sesame Oil
    Kosher Salt
    2 pounds large Shrimp (peeled; deveined; tails off)
    For the Shrimp: Preheat a grill or grillpan over medium-high heat. In a large bowl, whisk together the lime zest, lime juice, vegetable oil, sesame oil, and a generous pinch of salt. Add the shrimp and toss to coat. Grill the shrimp for 1 1/2 to 2 minutes per side, or until opaque.
  • 2
    1-inch piece Ginger (peeled; grated)
    2 tablespoons Sambal
    1 tablespoon Sesame Oil
    2 tablespoons Sweet Soy Sauce
    1 1/2 teaspoons Fish Sauce
    2 Limes (juiced)
    1/4 cup Thai Basil leaves (loosely packed; chopped)
    1/4 cup Cilantro leaves(loosely packed; chopped)
    For the Shrimp Dressing: In a large bowl, combine the ginger, sambal, sesame oil, sweet soy sauce, fish sauce, lime juice, thai basil, cilantro, and whisk together. Toss the cooked shrimp in the dressing.
  • 3
    1 tablespoon Honey
    1 tablespoon Soy Sauce
    1 tablespoon Extra Virgin Olive Oil
    2 Carrots (shredded or julienned)
    5 Scallions (thinly sliced)
    1 package Vermicelli Noodles (cooked to package instructions)
    For the Noodles: Whisk together the honey, soy sauce, and extra virgin olive oil. Toss the carrots, scallions, and noodles in the dressing. Season with salt.
  • 4
    1/4 cup roasted salted Peanuts
    2 Serrano Peppers (sliced)
    1/4 cup Mint leaves (loosely packed)
    1 teaspoon Kosher Salt
    For the Peanut Relish: Combine the peanuts, serrano peppers, mint, and salt in a mortar and pestle and crush into a coarse relish. Or combine in a food processor and pulse.
  • 5
    1 head Butter Lettuce (leaves pulled apart)
    Mint leaves
    Thai Basil leaves
    Cilantro leaves
    Lime wedges
    Sambal
    For Serving: Serve the dressed shrimp and dressed noodles with a platter of the butter lettuce leaves, mint, basil, and cilantro. Assemble as desired and garnish to taste.

    Helpful Tips:
    1. Be careful with the fermented fish sauce, too much ruins a dish!
    2. Customize your lettuce cup with the garnishes of your choice.

 
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