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

For more great recipes

visitwww.TheBrownLounge.com

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Thanks