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Vietnamese Salad With Shrimp & Lemongrass Meatballs

TheBrownLounge.com's picture
Angela Shen, Foodie, Founder and CEO of Savor Seattle Tours, shares an authentic Vietnamese Recipe! Shrimp, lemongrass and chiles are key ingredients to this sweet and spicy salad. You can make it at home, or have it served to you on one of Savor Seattle's Summer Kaya
Ingredients
  Shrimp meat 1 Pound, uncooked (patted dry)
  Lemongrass stalk 2 Tablespoon, roughly chopped
  Shallots 1
  Garlic 2 Clove (10 gm)
  Cilantro 2 Tablespoon
  Vegetable oil 3 Tablespoon, divided (1:2)
  Sugar 1 Teaspoon
  White pepper 1⁄2 Teaspoon, grounded
  Salt 1⁄2 Teaspoon
For dressing
  Lemongrass 1 Tablespoon, roughly chopped
  Lime juice 1⁄4 Cup (4 tbs)
  Fish sauce 1⁄6 Cup (2.67 tbs)
  Cilantro 2 Tablespoon, chopped finely
  Golden brown sugar 3 Tablespoon
  Serrano chili 1 Teaspoon, minced with seed
  Vegetable oil 2 Tablespoon
For salad
  Red leaf lettuce head/Green leaf lettuce 1 1⁄2 Medium
  Carrot 3 Medium, julienned
  Bean sprout 2 Cup (32 tbs)
  English cucumber 1 Medium, thinly sliced
Directions

GETTING READY
1. Cut bottom 5 inches from lemongrass. Smash with rolling pin, and mince.
2. Rinse and tear lettuce into bite-sized pieces.
3. In food processor, add in lemongrass, shallots, garlic, cilantro, fish sauce, vegetable oil, sugar, white pepper and salt, and pulse until paste forms.
4. Add in the raw shrimp and pulse to blend. Use rubber gloves to shape mixture into 28 balls.
5. Place balls on aluminum foil lined baking sheet. Cover with plastic wrap and chill for 1 hour and up to 1 day.

MAKING
6. In a large skillet heat oil over medium heat and add meatballs when hot. Brown on each side until cooked through, turning regularly, for 6-8 minutes.
7. For making Dressing – In a bowl add in the lemongrass, lime juice, fish sauce, cilantro, brown sugar, oil, and serrano chili. Whisk until sugar dissolves.

FINALIZING
8. Arrange lettuce in bowls and top with carrots, cucumbers, and sprouts. Cut meatballs in half and top each bowl with 8 meatball halves.

SERVING
9. Drizzle dressing over salad and serve immediately!

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Vietnamese
Course: 
Appetizer
Taste: 
Spicy
Method: 
Assembled
Dish: 
Salad
Interest: 
Gourmet
Restriction: 
High Protein
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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