Vietnamese Shrimp Salad

Ingredients

• 3 stalks lemongrass
• 2 pounds medium shrimp, leave shells on
• Nuoc Cham (spicy fish sauce):
• 1 lime, juiced, 2 tablespoon
• 2 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 3 cloves garlic
• 2 fresh red chiles, minced
• 1 head lettuce (green leaf, red leaf, or romaine)
• 1/4 cup fresh mint leaves
• 1/4 cup coarsely chopped cilantro
• 2 shallots, sliced and fried
• 6 cloves garlic, sliced and fried
• 2 red jalapenos, seeded and minced
• 2 tablespoons roasted peanuts, coarsely chopped

Method

• 1. Mince one stalk of lemongrass and reserve. Bruise the other two stalks and cut into 2" long pieces. Bring 1 quart of water to boil with the bruised lemongrass and continue boiling for 5 minutes. Add in shrimp and cook until just done, when flesh turns pink.
• 2. Drain and let shrimp cool. Peel shrimp at this point.
• 3. Toss the shrimp with the minced lemongrass and place in a bowl, covered. Refrigerate until ready to use.
• 4. In the mean time, prepare Nuoc Cham (the dressing) by mixing all the ingredients together in a bowl. Set aside for a least 5 minutes before use.
• To serve: Toss the shrimp with half of the dressing, mint, cilantro, shallots, garlic and chile and mix with washed torn lettuce leaves. Garnish with peanuts and a couple of springs of cilantro. Serve salad with the remain dressing on the side.

Notes

• SERVINGS: 4
• SOURCE: Rhoda Yee, CCA