Vietnamese-Style Shrimp Lettuce Wraps

🥘 Ingredients

• Korean chili flakes
  2 tsp
• baby lettuce
  4 unit
• brown sugar
  3 tbsp
• cilantro
  ½ ounce
• cooking oil
• easure gn
  #
• garlic powder
  2 tsp
• limes
  3 unit
• paper towels
• peanuts
  1 oz
• pepper
• ponzu sauce
  24 ml
• rice wine vinegar
  6.667 tbsp
• salt
• scallions
  4 unit
• shredded carrots
  8 oz
• shrimp
  20 oz
• soy sauce
  2 tbsp
• sugar
  ½ tsp
• vermicelli noodles
  7 oz

🍳 Cookware

• medium pot
• large microwave-safe bowl
• large pan
• small bowl

1. 

   1

   Bring a medium pot of salted water to boil. Wash and dry all produce. In a large microwave-safe bowl , combine shredded carrots , half the rice wine vinegar you'll use the rest later, sugar (1 tsp for 4 servings), salt , and pepper ; microwave ⏱️ 30 seconds . Set aside to pickle, tossing occasionally.

   shredded carrots: 8 oz, rice wine vinegar: 6.667 tbsp, sugar: ½ tsp, salt, pepper
2. 

   2

   Once water is boiling, add vermicelli noodles . Cook, stirring occasionally, until al dente, ⏱️ 4-6 minutes . Drain and rinse under cold water until cool; divide between two serving bowls (four bowls for 4 servings). While noodles cook, trim and slice scallions , separating whites from greens. Quarter limes . Trim and discard root end from baby lettuce ; separate leaves. Pick cilantro leaves from stems; discard stems.

   vermicelli noodles: 7 oz, scallions: 4 unit, limes: 3 unit, baby lettuce: 4 unit, cilantro: ½ ounce
3. 

   3

   Rinse shrimp under cold water, then pat dry with paper towels . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shrimp, scallion whites, garlic powder , salt, pepper, and as many Korean chili flakes as you like. Cook, stirring occasionally, until shrimp are opaque, ⏱️ 2-3 minutes . Stir in half the soy sauce , half the ponzu sauce , 1 tbsp of the brown sugar , and a splash of water (use all the soy sauce and 2 tbsp brown sugar for 4 servings); cook until shrimp are cooked through, ⏱️ 1 minute more. Divide saucy shrimp between bowls with noodles.

   shrimp: 20 oz, paper towels, cooking oil, garlic powder: 2 tsp, Korean chili flakes: 2 tsp, soy sauce: 2 tbsp, ponzu sauce: 24 ml, brown sugar: 3 tbsp
4. 

   4

   In a small bowl , whisk together remaining ponzu sauce, remaining rice vinegar, 1 tsp brown sugar, and juice from two lime wedges (2 tsp brown sugar and juice from four lime wedges for 4 servings). Be sure to measure the brown sugar; we sent more. Place lettuce leaves, cilantro leaves, scallion greens, easure gn ? Place peanuts and remaining lime wedges in separate serving bowls. Serve family style alongside saucy shrimp noodles and ponzu-lime sauce for dipping and drizzling.

   easure gn: #, peanuts: 1 oz