Vietnamese Salad with Shrimp & Lemongrass Meatballs
Angela Shen, Foodie, Founder and CEO of Savor Seattle Tours, shares an authentic Vietnamese Delight!
Prep time: 30 minutes
Serves: 6-8
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Ingredients Meatballs1 pound uncooked shrimp meat (patted dry) 1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then roughly chopped¼ cup shallots (1 med-large shallot)2 tablespoons fresh cilantro2 tablespoons fish sauce2 garlic cloves3 tablespoons vegetable oil1 teaspoon sugar½ teaspoon ground white pepper½ teaspoon salt
Dressing1 tablespoon lemongrass roughly chopped¼ cup fresh lime juice (1 ½ limes)1/6 cup fish sauce2 tablespoons chopped fresh cilantro3 tablespoons packed golden brown sugar1 teaspoon minced serrano chile w/seeds2 tablespoons vegetable oilSalad1 ½ heads of red leaf or green leaf lettuce3 carrots, julienned2 cups of bean sprouts1 English cucumber, thinly sliced
Cook’s Note: Fish sauce can be found in the Asian foods section of many supermarkets
Step 1 - Chop and Julienne the Vegies
Cut bottom 3 inches from lemongrass
Smash lemongrass with rolling pin, then mince
Julienne* the carrots (or use rough cut side of grater)
Rinse and tear lettuce into bite-sized pieces
Slice the cucumber thinly
Chop the fresh cilantro finely
Mince serrano chile (retain seeds)
*Cooks note: Watch the video to see how we Smash and Julienne
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 each of white pepper and salt, and pulse until paste forms
Add raw shrimp and pulse to blend
Use 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 chill for at least 1 hour and up to 1 day
Heat 2T oil in large skillet over medium heat and add meatballs when hot
Brown on each side until cooked through, turning regularly, about 6-8 minutes total
Cook’s note: Don’t overcook or texture will become rubbery
Step 3 – Make Dressing, Toss and Serve
Combine 1T lemongrass, ¼ cup lime juice, 1/6th cup fish sauce, 2T fresh chopped cilantro, 3T brown sugar, 2T oil, and 1 teaspoon minced chile to bowl; whisk until sugar dissolves
Arrange lettuce in bowls and top with carrots, cucumbers, and sprouts
Cut meatballs in half and top each bowl with 8 meatball halves
Drizzle 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
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visitwww.TheBrownLounge.com
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Thanks