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Gallery Lemongrass-Skewered Shrimp in Lettuce Cups Credit: Bryan Gardner Recipe Summary prep: 50 mins total: 1 hr 25 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds shrimp, preferably wild, peeled and deveined Coarse salt and freshly ground pepper 1/2 shallot, coarsely chopped (2 tablespoons) 2 cloves garlic, halved, plus 1/2 teaspoon minced garlic 4 tablespoons Vietnamese or Thai fish sauce 1 large egg 2 teaspoons cornstarch 4 teaspoons grated palm sugar or light-brown sugar 2 teaspoons safflower oil, plus more for brushing 6 lemongrass stalks, trimmed 6 inches above root end and halved lengthwise 2 tablespoons fresh lime juice, plus wedges for serving 2 Thai or serrano chiles, thinly sliced 12 large green- or red-leaf lettuce leaves Mint and cilantro sprigs and roasted peanuts, for serving
Gallery Lemongrass-Skewered Shrimp in Lettuce Cups Credit: Bryan Gardner
Recipe Summary prep: 50 mins total: 1 hr 25 mins Servings: 4
Gallery
Lemongrass-Skewered Shrimp in Lettuce Cups Credit: Bryan Gardner
Lemongrass-Skewered Shrimp in Lettuce Cups
Credit: Bryan Gardner
Lemongrass-Skewered Shrimp in Lettuce Cups
Recipe Summary prep: 50 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 50 mins total: 1 hr 25 mins
Servings: 4
prep: 50 mins
total: 1 hr 25 mins
prep:
50 mins
total:
1 hr 25 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds shrimp, preferably wild, peeled and deveined Coarse salt and freshly ground pepper 1/2 shallot, coarsely chopped (2 tablespoons) 2 cloves garlic, halved, plus 1/2 teaspoon minced garlic 4 tablespoons Vietnamese or Thai fish sauce 1 large egg 2 teaspoons cornstarch 4 teaspoons grated palm sugar or light-brown sugar 2 teaspoons safflower oil, plus more for brushing 6 lemongrass stalks, trimmed 6 inches above root end and halved lengthwise 2 tablespoons fresh lime juice, plus wedges for serving 2 Thai or serrano chiles, thinly sliced 12 large green- or red-leaf lettuce leaves Mint and cilantro sprigs and roasted peanuts, for serving
Directions
Toss shrimp with 2 tablespoons salt; let stand 5 minutes. Rinse under cold water; pat dry. Pulse shallot and halved garlic in a food processor until minced. Add shrimp, 1 tablespoon fish sauce, egg, cornstarch, 2 teaspoons sugar, oil, and 1/4 teaspoon each salt and pepper; pulse until a paste forms. Transfer to a bowl; refrigerate 30 minutes.
With wet hands, spoon a scant 1/4 cup shrimp paste into the palm of one hand and flatten into a 3-inch round. Center a piece of lemongrass over mixture and gently close palm, using your fingers to shape paste into an oval around lemongrass. Transfer to a steamer basket (preferably bamboo) lined with lightly oiled parchment. Repeat with remaining shrimp paste and stalks. Place basket snugly over a pot of simmering water; steam until shrimp paste is opaque and firm, 3 to 4 minutes. Skewers can be steamed up to 2 days ahead and refrigerated (remove 30 minutes before grilling).
Stir together remaining 3 tablespoons fish sauce and 2 teaspoons sugar, lime juice, minced garlic, and 1/4 cup water until sugar is dissolved. Divide among dipping bowls; top each with some of sliced chiles.
Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush shrimp skewers with oil and grill, turning a few times, until charred in places and heated through, about 5 minutes. Serve skewers with lettuce, mint, cilantro, peanuts, remaining sliced chiles, dipping sauce, and lime wedges alongside.
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All Reviews for Lemongrass-Skewered Shrimp in Lettuce Cups
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All Reviews for Lemongrass-Skewered Shrimp in Lettuce Cups
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
