Vietnamese Salad with Shrimp & Lemongrass Meatballs Recipe

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Angela Shen, Foodie, Founder and CEO of Savor Seattle Tours, shares an authentic Vietnamese Recipe! Shrimp, lemongrass and chiles are key ingredients to this sweet and spicy salad. You can make it at home, or have it served to you on one of Savor Seattle's Summer Kayak tours!

Prep time: 30 minutes
Serves: 6-8

Published in: Self Improvement
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Vietnamese Salad with Shrimp & Lemongrass Meatballs Recipe

  1. 1. Vietnamese Salad with Shrimp &Lemongrass MeatballsAngela Shen, Foodie,Founder and CEO of SavorSeattle Tours, shares anauthentic VietnameseDelight!Prep time: 30 minutesServes: 6-8 Watch the Video
  2. 2. IngredientsMeatballs Dressing1 pound uncooked shrimp meat (patted dry) 1 tablespoon lemongrass roughly chopped1 lemongrass stalk, bottom 5 inches only, ¼ cup fresh lime juice (1 ½ limes)smashed with rolling pin, then roughly 1/6 cup fish saucechopped 2 tablespoons chopped fresh cilantro¼ cup shallots (1 med-large shallot) 3 tablespoons packed golden brown sugar2 tablespoons fresh cilantro 1 teaspoon minced serrano chile w/seeds2 tablespoons fish sauce 2 tablespoons vegetable oil2 garlic cloves Salad3 tablespoons vegetable oil 1 ½ heads of red leaf or green leaf lettuce1 teaspoon sugar 3 carrots, julienned½ teaspoon ground white pepper 2 cups of bean sprouts½ teaspoon salt 1 English cucumber, thinly slicedCook’s Note: Fish sauce can be found in the Asian foods section of many supermarkets
  3. 3. Step 1 - Chop and Julienne the VegiesCut bottom 3 inches from lemongrassSmash lemongrass with rolling pin, then minceJulienne* the carrots (or use rough cut side of grater)Rinse and tear lettuce into bite-sized piecesSlice the cucumber thinlyChop the fresh cilantro finelyMince serrano chile (retain seeds) *Cooks note: Watch the video to see how we Smash and Julienne 
  4. 4. Step 2 - Prepare Shrimp MeatballsIn food processor, combine 1 stalk minced lemongrass, ¼ cup shallots, 2T cilantro,2T fish sauce, 2 garlic cloves, 1T vegetable oil, 1teaspoon sugar, ½ teaspoon eachof white pepper and salt, and pulse until paste formsAdd raw shrimp and pulse to blendUse rubber gloves to shape mixture into 28 balls (each slightly smaller than 1T)Place balls on aluminum foil lined baking sheet. Cover with plastic wrap and chillfor at least 1 hour and up to 1 dayHeat 2T oil in large skillet over medium heat and add meatballs when hotBrown on each side until cooked through, turning regularly, about 6-8 minutes total Cook’s note: Don’t overcook or texture will become rubbery
  5. 5. Step 3 – Make Dressing, Toss and ServeCombine 1T lemongrass, ¼ cup lime juice, 1/6th cup fish sauce, 2T freshchopped cilantro, 3T brown sugar, 2T oil, and 1 teaspoon minced chile tobowl; whisk until sugar dissolvesArrange lettuce in bowls and top with carrots, cucumbers, and sproutsCut meatballs in half and top each bowl with 8 meatball halvesDrizzle dressing over salad and serve immediately! Cook’s note: The serrano chile is smaller and hotter than a Jalapeno – avoid getting its oils on your hands
  6. 6. For more great recipes visitwww.TheBrownLounge.com Watch the Video
  7. 7. Thanks

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