Vietnamese Shrimp Lettuce Wraps

• 2 quarts water
• 1/2 lb thin rice sticks, noodles, softened in hot water to cover and drained
• 1 1/2 lbs medium shrimp
• 2 tablespoons peanut oil
• 1/4 cup chopped cilantro leaf (fresh coriander)
• 1/4 cup chopped fresh basil leaf
• 1/2 cup finely chopped scallion top
• 1/4 cup chopped mint leaf
• 1/4 cup chopped dry roasted peanuts
• 1 head iceberg lettuce or 2 heads boston lettuce, core trimmed, leaves separated, pressed to flatten, rinsed & drained
• 1 pinch salt & pepper, to taste (for shrimp)
• 2 tablespoons lemongrass paste (for shrimp)
• Vietnamese Sweet-n-Sour Dipping Sauce
• 1 teaspoon crushed red pepper flakes
• 3 limes, juice of
• 1 tablespoon minced garlic
• 3 tablespoons sugar
• 1/4 cup fish sauce
• 2 tablespoons grated carrots

1. In a large pot, heat the water until boiling. Add the softened rice stick noodles and swirl in the hot water, then cook until just tender, 10-15 seconds. Drain thoroughly in a colander and rinse under cold water. Clip the noodles into 3 inch lengths and place into a medium serving container.
2. Chop the fresh herbs and peanuts as above and place each in an individual serving container (small bowl or ramekin).
3. Peel and de-vein the shrimp, remove the tails. If shrimp are large, cut in to thirds. Season shrimp in a mixing bowl with lemongrass paste (you can use finely chopped fresh lemongrass if available), salt and fresh cracked black pepper. Mix thoroughly and saute in a large pan with peanut oil until shrimp are just cooked. Do not overcook. Remove from heat and place in a serving container.
4. To make the dipping sauce: In a small mixing bowl, soak the crushed red pepper in lime juice for several minutes Add the garlic, sugar, and fish sauce and stir to dissolve the sugar. Transfer to a serving container and add the grated carrots and serve at room temperature Refrigerated, the sauce will keep in a tightly covered container for up to 5 days.
5. To Serve: Arrange lettuce on a large platter surrounded by the containers of chopped herbs, etc. and dipping sauce. To make a wrap, take a lettuce leaf in hand, place a small bundle of rice stick noodles on the leaf, scoop a large tablespoon of shrimp on to lettuce leaf, then add any herbs that you like. Add a teaspoon of dipping sauce onto the mixture on the leaf and then roll and eat. Delicious!

water, thin rice, shrimp, peanut oil, cilantro leaf, fresh basil, scallion top, mint leaf, peanuts, boston lettuce, salt, lemongrass paste, sweetn, red pepper, garlic, sugar, fish sauce, carrots

Taken from www.food.com/recipe/vietnamese-shrimp-lettuce-wraps-184061 (may not work)