Vietnamese Style Shrimp With Cabbage Peanuts Food

VIETNAMESE-STYLE SHRIMP WITH CABBAGE & PEANUTS

Steps:

• Pick over shrimp, discarding any pieces of shell. Cover and keep chilled until ready to toss the salad.
• Slice cabbage into chiffonade (very thin strips), about 1-2 inches long, to get 5 to 6 cups. Slice 12 cilantro sprigs very thin; reserve remaining sprigs for garnish. Keep everything chilled until ready to toss the salad.
• Mix vinegar, peanut oil, fish sauce, chile sauce, sugar, and ginger in a small bowl. Keep at room temperature for up to 2 hours, or cover and refrigerate if making ahead; let cold dressing come to room temperature before tossing with the salad.
• Just before serving, toss the shrimp, cabbage, sliced cilantro, carrot, and 6 tablespoons chopped peanuts with the dressing in a large bowl. Arrange lettuce leaves on a serving platter or in a large, shallow serving bowl. Mound the salad on the lettuce and garnish with the remaining 2 tablespoons peanuts and 8 cilantro sprigs.

VIETNAMESE-STYLE SPRING ROLLS WITH SHRIMP

Steps:

• Mix first 4 ingredients in small bowl. Set dipping sauce aside.
• Heat oil in medium skillet over medium-high heat. Add ginger; sauté until fragrant, about 10 seconds. Add shrimp and cilantro; sauté until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
• Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
• Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.