Total Time
25 Mins
Yield
Serves 6 (makes 24)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

Make sauce: Trim tough ends and outer layers from lemongrass until very tender parts remain, then coarsely chop. Whirl lemongrass in a food processor until minced. Scrape into a bowl and stir in 1/4 cup water and remaining sauce ingredients.

Step 2

Make bundles: Lay shiso leaves flat on a work surface, veined side up. Set a cilantro sprig across base of each leaf; then set a shrimp on top, with tail poking out the side.

Step 3

Fold shiso over the rest of shrimp. Roll up bundles from base and secure each with a toothpick. Serve with dipping sauce.

Step 4

* Grow your own, or find at Asian markets and specialty produce stores.

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