Vietnamese Gluten-Free Brunch Delight: Lemongrass Shrimp & Quail Eggs on Coconut Rice Noodles

Allergens

Shellfish (Shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 quail eggs, hard
• boiled and halved
• 12 oz rice noodles (gluten
• free)
• 2 cups coconut milk
• 4 stalks lemongrass, bruised and chopped
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon lime juice
• 1/2 cup fresh cilantro, roughly chopped
• 1/2 cup green onions, thinly sliced
• 1/2 cup roasted peanuts, crushed
• 1/4 cup mint leaves, for garnish
• Salt and pepper to taste

Instructions

1. In a large pot, cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water. Set aside.
2. In a blender or food processor, combine lemongrass stalks with 1 cup of coconut milk. Blend until smooth, then strain through a fine mesh sieve into a bowl, pressing out as much liquid as possible. Discard the solids.
3. Heat 1 tablespoon of oil in a large pan over medium heat. Add shrimp and cook for 2 3 minutes per side or until pink and cooked through. Remove from the pan and set aside.
4. In the same pan, add remaining coconut milk, lemongrass mixture, fish sauce, sugar, and lime juice. Stir to combine and bring to a simmer. Add the shrimp back into the sauce and cook for another 2 minutes until flavors meld together. Season with salt and pepper to taste.
5. To assemble, divide the cooked rice noodles among four plates. Top each portion with shrimp and sauce. Garnish with hard boiled quail eggs, cilantro, green onions, and crushed peanuts. Finish with a few mint leaves for an extra pop of color.

Chef’s Insight

The balance of sweet, sour, and savory flavors in this dish is essential to its overall taste experience. Adjust the seasoning as needed to achieve the perfect harmony.

Notes

This recipe is best enjoyed freshly prepared for optimal flavor and texture.