Lettuce Cups with Ginger-Soy Dipping Sauce
ingredients
ingredients
method
step-by-step directions

Mario Batali's Vietnamese Shrimp Cups

  • 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
step-by-step directions
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Similar categories: Dinner Courses & Meals Lunch Asian Cuisine
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