Mild-tasting napa cabbage holds the ingredients in this twist on lettuce wraps. You can prepare the sauce up to three days in advance, and the rest of the ingredients up to one day ahead. Arrange the components--cabbage leaves, noodles, vegetable mixture, shrimp, and sauce--buffet-style so that folks can assemble their own wraps.
36 medium shrimp, cooked and peeled (about 1 1/4 pounds)
How to Make It
To prepare sauce, combine the first 6 ingredients in a small saucepan over medium heat; cook until the sugar dissolves and sauce slightly thickens (about 5 minutes), stirring frequently. Remove from heat; cover and chill.
To prepare wraps, steam cabbage, covered, 2 minutes or until crisp-tender. Drain and rinse with cold water. Drain and pat dry; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add carrot and next 4 ingredients (through 2 garlic cloves) to pan; sauté 5 minutes or until tender. Add cilantro, basil, and juice; toss gently to combine. Place about 3 tablespoons vegetable mixture and 2 tablespoons bean threads on each cabbage leaf. Top each with 3 shrimp; roll up. Serve with sauce.
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