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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Fun dinner. I used the left over half of cabbage head from St Patrick's Day Corned Beef. I also added about 1/2 tablespoon lime juice to the sauce once it thickened to cut down the saltiness. About 1 serving bundle of the noodles will work for 2 people, we used 2 for 3 people and had left overs. The sauce is a good solid sauce that could be used in any number of other Asian dishes.
I have to agree with the last reviewer...these are definitely awkward to wrap and do not hold together very well. That said, the combination of flavors was outstanding and I will certainly make this again, but I too will chop the napa cabbage and serve it in bowls, maybe with a few extra noodles.
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