Su-Mei's Grilled Shrimp in Rice Paper
- Yield: Makes 12 wraps
Source: Martha Stewart Living, September 2002
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 tablespoon sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground white pepper
- 8 minced mint leaves and 12 whole mint leaves
- Freshly grated zest of 1 lemon
- 2 tablespoons fish sauce
- 1 tablespoon olive oil
- 1 1/2 pounds large shrimp, peeled, deveined, and thoroughly dried
- Vegetable-oil spray
- 12 9-inch round rice papers
- 7 red or green lettuce leaves, torn into bite-size pieces
- 1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced lengthwise
- 12 cilantro sprigs
- 1 to 2 jalapeno chiles, slivered
- Su-Mei's Vietnamese Sweet-and-Sour Sauce
Soak bamboo skewers in water for 20 minutes; set aside. In a medium bowl, combine the garlic, shallots, sugar, salt, pepper, minced mint, lemon zest, fish sauce, and oil. Stir to combine. Add shrimp, and toss to combine. Cover, and refrigerate for 20 minutes.
Heat a grill. Remove shrimp from refrigerator. Place shrimp on skewers. Generously spray shrimp with vegetable oil, and place on grill over medium-high heat. Grill, turning occasionally, to prevent burning, until shrimp are slightly charred, pink, and firm, 3 to 4 minutes. Transfer to a platter.
Bathe a rice paper in a bowl of very warm water. Shake off excess water, and lay it flat on a work surface. Line with several pieces of lettuce, and top with 2 to 3 cucumber slices, 3 to 4 shrimp, a mint leaf, a cilantro sprig, and few slivers of chile. Fold the bottom edge of the rice paper over the filling. From left to right, fold the rice paper over filling, and roll up into a cylinder. Repeat with remaining ingredients. Serve with sweet-and-sour sauce.