Gourmet Vietnamese Gluten-Free Dinner Feast: A Sensory Masterpiece

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb shrimp
• 1 cup jasmine rice
• 2 cups water
• 1/4 cup fish sauce
• 3 tbsp sugar
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground black pepper
• 1/2 cup fresh basil leaves
• 2 cups bean sprouts
• 2 cups julienned carrots
• 1/2 cup chopped peanuts
• 1/4 cup vegetable oil
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• Salt and pepper, to taste

Instructions

1. Prepare jasmine rice according to package instructions. Set aside.
2. In a large bowl, combine fish sauce, sugar, lime juice, garlic, ground black pepper, and minced shrimp. Mix well and let marinate for 30 minutes.
3. Heat oil in a pan over medium heat. Add the marinated shrimp and cook until pink and cooked through. Remove from heat and set aside.
4. In a separate pan, blanch julienned carrots for 2 minutes, then drain and set aside.
5. In another pan, quickly sauté bean sprouts for 1 2 minutes over high heat, then remove from pan.
6. Prepare a serving plate by arranging the cooked jasmine rice in the center.
7. Arrange the blanched carrots around the rice, followed by the sautéed bean sprouts.
8. Place the cooked shrimp on top of the vegetables, then garnish with fresh basil leaves and chopped peanuts.
9. Serve immediately, encouraging guests to mix and match their preferred combination of ingredients for a truly personalized dining experience.

Chef’s Insight

The balance of flavors in this dish is key, so be sure to taste and adjust seasonings as needed throughout preparation.

Notes

Be sure to use fresh ingredients for optimal flavor and texture.