Viet­namese Shrimp Rolls

Rachael Ray Every Day - - That’s Genius -


5 tbsp. peanut oil 5 tbsp. finely chopped fresh lemon­grass (from the bot­tom 4 inches of 2 stalks) 2 tbsp. ( packed)

brown sugar 2 tbsp. fish sauce 1 red jalapeño chile, half seeded and finely chopped and half thinly sliced 3∕4 lb. peeled and de­veined medium shrimp 1 medium car­rot,

cut into match­sticks 1 tsp. rice vine­gar 1∕4 cup may­on­naise 1 tbsp. chili- gar­lic

sauce 1 tbsp. hoisin sauce 4 hot dog buns, split and toasted Red elaf elt­tuce Thinly sliced radishes and fresh cilantro leaves, for gar­nish

1. In a blender, blend 4 tbsp. oil, the lemon­grass, brown sugar, fish sauce, and chopped chile un­til a paste forms. Trans­fer to a large bowl. Toss with the shrimp. Let mar­i­nate for 15 min­utes.

2. Mean­while, in a small bowl, toss the car­rot and vine­gar. In an­other small bowl, whisk the may­on­naise, chili-gar­lic sauce, and hoisin.

3. In a large skil­let, heat the re­main­ing 1 tbsp. oil over medium; cook the shrimp, stir­ring oc­ca­sion­ally, un­til cooked through, 5 min­utes.

4. Spread the hoisin may­on­naise on the buns. Top with the let­tuce, shrimp, radishes, sliced chile, car­rot, and cilantro.

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