- Cellophane noodles (also known as glass noodles or mung bean noodles), about 2 ounces
- 2 teaspoons sesame oil
- 1 teaspoon fish sauce
- 3 tablespoons vegetable oil
- 2 pounds shrimp, peeled, deveined, and butterflied
- 1/2 cup minced green onion
- 1 tablespoon minced garlic
- Salt and pepper, for seasoning
- Emeril's Original Essence, for seasoning
- 2 heads Bibb or butter lettuce, leaves separated and cleaned
- Nuoc Cham
- 1 to 2 jalapenos, sliced very thinly, for garnish (optional)
- Set noodles in a bowl; cover with hot tap water and let sit for 10 minutes. Drain noodles and cover with more hot tap water and let sit for 5 minutes longer. Drain noodles again and cut them into roughly 4-inch lengths. (Alternately, you can cover dried noodles with boiling water and drain and cut after soaking 5 minutes.) Toss cooked noodles with sesame oil and fish sauce.
- Heat 1 1/2 tablespoons vegetable oil in a 12-inch skillet set over medium heat. Add half the shrimp and saute 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, green onion, garlic, and shrimp.
- Select smallest whole cupped leaves or tear larger leaves and stack together to form a small cup. Arrange cups side by side on a serving platter. Add a small bed of noodles and a few shrimp to each lettuce cup. Drizzle with Nuoc Cham. Garnish each with a thin slice of jalapeno, if desired. Serve immediately.
Pistachio And Cheese-stuffed Figs
Marinated Blue Crab Claws
Smoked Salmon Spread In Cucumber Cups
Emeril's Quick And Perfect Guacamole And Homemade Tortilla Chips
Warm Hearts of Palm with Crabmeat and Avocado Salad
Quick Collard Greens
Shrimp Spring Rolls With Rice Wine And Soy Dipping Sauce
Homemade Potato Rolls For Sandwiches
Quail Milton with Wild Mushroom-Andouille Duxelles and Port Wine Sauce