LETTUCE WRAPS WITH SHRIMP ENJOY DAN:

                

                   LETTUCE WRAPS WITH SHRIMP by CHEF DAN:      

Serves 2

INGREDIENTS:

1 (8 Oz) package rice noodles

1-1/2 tablespoon lime juice

2 teaspoon cornstarch

1 tablespoon hoisin sauce

1 tablespoon soy sauce

3/4-pound shrimp, peeled and deveined and cut into thirds

1/8-cup EACH scallion tops, fresh basil, cilantro, and chopped toasted peanuts

1 tablespoon sunflower oil

1 red bell pepper, roosted

1/2-head iceberg lettuce or Napa cabbage, leaves flattened, pressed to flatten, rinsed and drained

1/2-pinch sea salt and freshly ground black pepper

SWEET AND SOUR DIPPING SAUCE:

1 tablespoon chili garlic sauce

1 tablespoon tamarind concentrate

1 garlic clove, minced

1 tablespoons fish sauce

1 tablespoon grated carrot

DIRECTIONS:

1.   In pot of hot water add rice noodles and let rest 20 minutes.

2.   Drain and set aside, cut into 3-inch lengths and set in serving platter.

3.   In a bowl add combine lime juice, cornstarch, hoisin sauce, soy sauce.

4.   Add shrimp and place in the refrigerator for 30 to 45 minutes.

5.   Chop the fresh herbs and peanuts and place in two ramekins.

6.   In a skillet, heat oil over medium-high heat when sizzling.

7.   Add bell pepper and sauté for 3 minutes.

8.   Add shrimp mixture and stir-fry for 2-3 minutes.

9.   Arrange lettuce leaves on a platter surrounded by the ramekins of herbs, and dipping sauce, rice sticks, and grated carrots.

10.                Take lettuce leaves and place some rice noodles on the leaf.

11.                Scoop 1/4-cup of shrimp mixture, then herbs.

12.                Add 1 teaspoons dipping sauce; then roll up and eat.

DIPPING SAUCE:

1.   In a mixing bowl combine chili garlic sauce, tamarind, garlic, and fish sauce.

2.   Add to serving platter and add grated carrots.

ENJOY DAN:                                               BON-APPETITE!!