2 teaspoons sesame oil
1 pound (16-20) shrimp, peeled and deveined
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh ginger, minced
1 package rice or cellophane noodles
2 tablespoons rice vinegar
1/2 teaspoon hot chili flakes
2 tablespoons fresh lime juice
3 cloves garlic, minced
1 tablespoon brown sugar
1/4 cup Asian fish sauce
2 heads Boston or Butter lettuce (leaves separated from core, rinsed and pat dried)
1 large carrot, peeled and julienned
1/2 cup scallions, bias cut
1/3 cup wasabi peas or dry roasted peanuts, finely chopped as garnish
In a sauté pan over medium heat, add the sesame oil and sauté shrimp with salt, pepper, and half of the ginger until the shrimp is pink and firm, about 5 minutes. Transfer to a bowl and set aside.
In a large bowl with steaming hot water, add the rice noodles so they are completely submerged. Cover and set aside for 15 minutes. When the noodles are soft, drain the water and using kitchen shears, cut the noodles into thirds. Drizzle with a tad of rice vinegar, cover and set aside.
In a small bowl, combine the chili flakes, lime juice, garlic, remaining ginger, brown sugar and fish sauce. Whisk until the sugar is dissolved. Set aside.
To assemble: Place the lettuce on a plate and add the rice noodles in the middle of the lettuce. This is followed by the shrimp, then the julienned carrots, scallions, and wasabi peas or peanuts for garnish. Drizzle with sauce.
From “Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season” by Brigid Washington. Copyright 2017 by Skyhorse Publishing. Used by permission of the publisher. skyhorsepublishing.com