Warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this one-dish meal, making an especially refreshing summer supper.
absolutely amazing! every touch of layered flavor. I let the shrimp dry out in the fridge for two days and had the wok blazing hot. Used dried shallots from Penzies which tend to make the crispy onions that make this dish sing.
This was an excellent dish; however, it took a long time to cut everything up, make the nuoc cham, and then cook it all. We loved it but this was not easy to make.
It must have taken over 1.5 hours to do everything. Given that, it was very good but not for a quick meal so I don't know why the other reviewer would say it was easy.
I have eaten at LemonGrass in Sacramento and have always loved her restaurants and recipes.
This salad was easy to make and spectacular to eat!The salad recipe of the summer! The contrast of the warm shrimp mushroom mixture over the cool crip salad was definitely palate pleasing, great for a warm summer night. It has made the entertaining list for sure. 5 stars for this one.
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