|2 oz • Cellophane noodles|
|2 tsp • Sesame oil|
|1 tsp • Fish sauce|
|3 tbsp • Vegetable oil|
|1/2 cup • Green onion • minced|
|1 tbsp • Garlic • minced|
|2 lb • Shrimp, peeled, deveined, and butterflied|
|Salt and pepper to taste|
|Emeril’s Original Essence to taste|
|2 head • Bibb or butter lettuce • leaves separated, cleaned|
|• Nuoc Cham|
|2 • Jalapeños • thinly sliced|
Set noodles in a bowl and cover with hot tap water and let sit for 10 minutes. Drain the noodles and cover with more hot tap water and let sit for 5 minutes longer. Drain the noodles again, cut them into roughly 4-inch lengths, and set aside. Alternatively you can cover the dried noodles with boiling water and drain and cut after soaking 5 minutes. Toss the cooked noodles with sesame oil and fish sauce.
Heat half of the oil in a 12-inch skillet set over medium heat. Add half the shrimp and sauté for 2 to 3 minutes or until just cooked through. Add half the green onion and half the garlic and cook, stirring constantly for 1 minute. Season lightly with salt,pepper, and Essence, and transfer to a small bowl. Repeat with the remaining oil, onion, garlic, and shrimp.
Select the smallest whole cupped leaves or tear larger leaves and stack together to form a small cup. Arrange the cups side by side on a serving platter. Add a small bed of noodles and a few shrimp to each lettuce cup. Drizzle with some of the Nuoc Cham. Garnish each with a thin slice of jalapeño, if desired. Serve immediately.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.