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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the shrimp: | 2. In a large bowl, whisk together the fish sauce, lime or lemon juice, and sugar until the sugar is completely dissolved. Add the oil, garlic, basil and chili. If you wish, pour the marinade into a blender and pulse until smooth. | 3. Place the shrimp and marinade into a resealable gallon plastic bag. Squeeze out the air; and seal the bag. Hold onto the two ends, shake the bag to coat the pieces evenly. Refrigerate for 4 hours, turning the bag every 30 minutes or so to redistribute the marinade. | 4. Put the rice vermicelli into a large bowl with water to cover. Let soak until pliable, about 30 minutes. In a large pot of boinling water, cook the vermicelli for no more than 5 seconds. Drain and rinse under cold running water. Transfer to a dish, cover with plastic wrap and wet aside. | 5. In a small sauce pan, heat the oil over medium heat. Fry the scallions until fragrant and lightly golden, about 5 minutes. Remove from the heat and let cool. Toss the rice vermicelli with the scallion oil ( including the scallions) and transfer to a serving platter. | 6. On a serving platter, arrange, in individual piles the carrots, lettuce leaves, carambolas ( if using), cucmber and mint sprigs. Put the peanuts in a separte bowl. | 7. Cook the shrimp: | 8. Just before you are ready to serve, prepare a hot fire in a charcoal grill or preheat a gas grill to high (500F). Remove the shrimp from the marinade and discard the marinade. Grill the shrimp, turning them frequently to prevent burning, for 2 to 3 minutes, until evenly pink and golden on both sides. | 9. To Serve: | 10. Instruct your guests to take some vericelli, carrots, cucumbers, carambolas, lettus leaves (freshly torn), mint leaves (pinching off the sems and freshly torn), and toss in their individual dishes ( a large soup bowl or deep plate is best) until the ingredients are evenly distributed. Place the grilled shrimp on top, sprinkle with peanuts and drizzle with the nauc cham. Serves 6 to 8. | 11. Wine Recommendations: Gewurztraminer, Pinot Gris, or chilled Morgon from Beaujoliais. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish sauce	1/4	cup		25.2	2.6208	3.6432	0.0072
lime juice	1/4	cup	subsituted	15.125	5.0941	0.2541	0.0424
palm sugar	1	cup	granulated subsituted	9683.222	0.0	2154.2449	54.4001
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
garlic clove	1		grated	9683.222	0.0	2154.2449	54.4001
thai basil	1/4	cup	packed minced subsituted	9683.222	0.0	2154.2449	54.4001
red thai chili pepper	1 -2		stemmed seeded minced	9683.222	0.0	2154.2449	54.4001
jumbo shrimp	24		deviened	9683.222	0.0	2154.2449	54.4001
rice vermicelli	1	package		-	-	-	-
vegetable oil	1/4	cup		117.23200000000001	0.0	0.0	13.6
scallion	3		trimmed sliced	96.0	22.02	5.49	0.57
carrot	3		peeled cut	157.44	36.7872	3.5712	0.9216
lettuce	2	heads		42.38	7.2698	4.401	0.7172
carambola	2		sliced	-	-	-	-
english cucumber	1	halved	peeled seeded sliced	9683.222	0.0	2154.2449	54.4001
mint sprig	1	bunch		9683.222	0.0	2154.2449	54.4001
peanut	1	cup	unsalted	827.82	23.5498	37.668	71.8904

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.