Serves 1
Directions
- 1Cook the shrimp in boiling water.
- 2Move the cooked shrimp to an ice bath after about a minute to cool down.
- 3Drop rice noodles into the same boiling water.
- 4After about 30 seconds, remove the noodles and place them in an ice bath.
- 5Peel the carrot.
- 6Julienne the carrot.
- 7Tear apart and chop washed lettuce.
- 8Julienne a cucumber.
- 9Trim off some washed cilantro.
- 10Combine peanut butter, hoisin sauce, soy sauce, and mirin in a bowl.
- 11Add sweet chili sauce to the mixture.
- 12Whisk the sauce until combined.
- 13Add a little water to thin out the sauce if it's too thick.
- 14Split the shrimp in half lengthwise.
- 15Dip a rice paper wrapper in water and lay it out on a cutting board.
- 16Place lettuce, noodles, cucumber, carrots, and cilantro on the rice paper.
- 17Tuck in the ingredients and fold in the sides of the rice paper.
- 18Lay down the split shrimp on top of the folded ingredients.
Ingredients
- 6 Shrimp
- 1 bundle Vermicelli Noodles
- 1 Carrot
- 2 small Cucumber
- 3 leafs Lettuce
- 4 Rice Paper Wrapper
- 0.5 bush Cilantro
- 0.25 cup Peanut Butter
- 1 tbsp Hoisin Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Mirin
- 2 tbsp Sweet Chili Sauce
- preference Water
Equipment
potice bathchopping boardknifebowl
Tips
- Cook rice noodles quickly, they cook fast so do not walk away.
- Sweet chili sauce adds sweetness and heat; sugar can be used as a substitute for sweet chili sauce.
- Thin out the sauce with water if it's too thick.
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