Lemongrass Grilled Shrimp & Zucchini Vermicelli Bowl | Fancy Fox
Light, vibrant, textured main course with Vietnamese flair. Get ingredients, clear step-by-step directions, cook times and serving tips from Fancy Fox.
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Cooking tools:
- Grill
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Colander
- Measuring spoon
- Spoon
- Citrus press
Ingredients
- 2 Zucchini washed and spiralized or peeled into thin strips
- 12 (6 each) Shrimps deveined and shelled except for tail
- 100 gm White rice vermicelli
- 1 Lemongrass stalk crushed and minced
- 2 cloves Garlic minced
- 3 tablespoons Vietnamese fish sauce (nuoc nam)
- 1 Lime juiced
- 2 teaspoons Sugar
- 1 Fresh red chili sliced
- 4 Radishes sliced thin
- a handful Fresh basil leaves
- 1 tablespoon Roasted peanuts crushed
- 1 tablespoon Olive oil
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