SHRIMP LETTUCE WRAPS WOW!!!!!!!!!!! ENJOY DAN:

THAI LETTUCE WRAPS WITH SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:
4 quarts water
1 pound thin rice stick noodles, (softened in hot water to cover and drained) about 20 minutes.
1 pound shrimp, peeled and deveined
2 tablespoon grape-seed oil
1 thumb-size fresh ginger, minced
3 garlic cloves, minced
2 tablespoon lime juice
1/2-cup water chestnuts, chopped
2 tablespoon red pepper flakes
8 large butter lettuce leaves
1/2-cup fresh basil and mint, chopped
Salt and pepper to taste



THAI DIPPING SAUCE:
1. 1/2-cup sugar
2. 1 cup water
3. 1/4-cup lime juice
4. 1 tablespoon creamy peanut butter
5. 1 teaspoon tamarind paste
6. 2 teaspoon fish sauce
7. 1 red Serrano Chile seeded and sliced into half-rings.
8. 1 handful of fresh cilantro, chopped.

DIRECTIONS:
1. Add oil a wok over medium-high heat, until seizing.
2. Add ginger and garlic and stir-fry for 1 minute.
3. Add shrimp and water chestnuts and and sauté for 2 minutes.
4. Remove from heat.
5. Stir in cilantro, lime juice, fish sauce, and crushed red pepper.
6. Transfer to serving platter.

7. THAI DIPPING SAUCE:
8. Bring sugar and water to a boil, stirring to dissolve sugar.
9. Pour into a bowl and mix in all dipping ingredients.

TO SERVE:
1. Arrange lettuce leaves on a platter surrounded by fresh basil and mint and dipping sauce.
2. To make the wrap, take a lettuce leaf and smear a little hosin sauce on it.
3. Place a small bundle of rice stick noodles on a leaf.
4. Scoop a tablespoon of shrimp mixture on to the leaf.
5. Then add any herbs that you like.
6. add a teaspoon dipping sauce onto the mixture on to the leaf and then roll and eat.

ENJOY DAN: BON-APPETITE!!