Vietnamese Caramelized Lemongrass Shrimp Recipes

VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP

Vietnamese Rice Noodles With Lemongrass Shrimp image

Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.

Provided by David Tanis

Categories dinner, lunch, noodles, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 cup finely julienned carrot
1 cup finely julienned daikon
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon rice vinegar
3 tablespoons light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice
3 tablespoons Vietnamese fish sauce, like Red Boat
3 garlic cloves, minced
1 tablespoon minced or grated ginger
1 medium-hot red chile pepper, such as Fresno, finely chopped
1 red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper
1 1/2 pounds shrimp, preferably wild, peeled and deveined
2 tablespoons Vietnamese fish sauce
1 tablespoon light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, pale tender center part only
1 pound rice noodles, preferably rice vermicelli
1 or 2 small lettuce heads, with the leaves separated, rinsed and patted dry
3 cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
2 tablespoons vegetable oil
4 scallions, slivered
4 tablespoons crushed roasted peanuts
Handful of bean sprouts (optional)

Steps:

Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.

VIETNAMESE LEMONGRASS SHRIMP

Vietnamese Lemongrass Shrimp image

This traditional recipe is quick and easy to make. The lemongrass-scented stir-fried shrimp makes a fine centerpiece to a wonderful salad or Asian style meal.

Provided by Member 610488

Categories Vietnamese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
2 shallots, thinly sliced
1 garlic clove, minced
1 lb large shrimp, peeled and deveined
1 tablespoon fresh lemongrass, minced
2 cups white mushrooms, sliced
2 teaspoons fish sauce
1 teaspoon sugar
kosher salt, to taste

Steps:

In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.

CARAMELIZED LEMONGRASS SHRIMP

Caramelized Lemongrass Shrimp image

Adapted from "Vietnamese Home Cooking," by Charles Phan. This recipe will work without shrimp heads, but Phan says the heads add richness to the sauce. The recipe also calls for homemade roasted chile paste (there's a recipe in the book), but if you buy it look for jars labeled chile-bean or saté paste, preferably without preservatives. Phan adds that in a pinch you can make the recipe without the chile paste. Serve with steamed white rice.

Provided by Brookelynne26

Categories Vietnamese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs light brown palm sugar, chopped into pieces
2 1/2 cups fish sauce
1/4 teaspoon fresh ground black pepper
2 tablespoons canola oil or 2 tablespoons vegetable oil
2 shallots, thinly sliced into rings
2 Thai chiles, stemmed and halved on the diagonal
1/4 cup finely minced lemongrass
1 teaspoon minced garlic
2 inches by 1 inch piece fresh ginger, peeled and finely julienned
1 tablespoon roasted chili paste
2 teaspoons roasted chili paste
1/2 cup caramel sauce (see recipe)
1/4 cup low sodium chicken broth or 1/4 cup water

Steps:

Make the Caramel Sauce: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar.
When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously.
Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months.
Shrimp: Set the heads aside. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside.
Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine.
Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.
Serve directly from the clay pot, accompanied by steamed white rice.

Nutrition Facts : Calories 755.2, Fat 4.9, SaturatedFat 0.4, Cholesterol 0.3, Sodium 9525.5, Carbohydrate 177.5, Fiber 0.5, Sugar 156.1, Protein 7.2

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