• 8 hours carrot pickling time

Ingredients:

• 1  pound shrimp, peeled and deveined
• shrimp marinade (see below)
• 1 tablespoon butter (for rice)
• 2 tablespoons peanut oil (for cooking shrimp)
• pickled carrots (see below)
• 1 cup raw brown jasmine long grain rice
• nuoc cham (see below)
• 2-3 cups fresh bean sprouts
• 1/2 English cucumber, very thinly sliced 
• 2-3 scallions, very thinly sliced in finger lengths, chilled in ice water (to curl)
• 2 cups assorted fresh herbs (cilantro, Thai basil and mint)
• 2-3 tablespoons chopped roasted peanuts
• 2-3 tablespoons hoisin sauce
• 2-3 lime wedges (optional  garnish)
• 2-3 whole Thai red chili peppers (optional garnish)
• sambal chili paste or sriracha (optional condiment)

Shrimp Marinade:

• 1 stalk lemongrass,  white and light parts only, pounded and cut in half
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons peanut oil
• 2 tablespoons brown sugar
• 1 tablespoon sriracha sauce
• 2 cloves garlic, minced
• 1/4 cup Thai Holy  basil leaves, coarsely chopped

Pickled Carrots:

• 4 ounces julienne fresh carrots
• 3/4 cup rice vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon fish sauce

Nuoc Cham:

• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 tablespoons  sugar
• 1/4 cup water
• 1/8 teaspoon garlic
• 1/8 teaspoon minced Thai  red chili pepper

Method:

1. Julienne carrots and heat brine for carrots to a boil; place carrots in a canning jar and pour the brine over; refrigerate overnight.
2. Combine shrimp marinade with shrimp in a food storage bag and marinate for about  an hour.
3. Stir  together ingredients for nuoc cham; refrigerate until needed.
4. Rinse brown rice in a sieve under cold water.
5. Heat 2 quarts salted water to a boil and add rice; cook uncovered for thirty minutes then drain in a fine strainer.
6. Add one tablespoon butter to the empty pot and swirl until it melts; add drained rice to the pot and set off away from the heat, cover with a thick dish towel and clamp the pot lid over that (towel will absorb steam); let sit undisturbed for twenty minutes.
7. Heat peanut oil  in a large skillet; drain the marinade away from the shrimp and cook the shrimp  for several minutes in the skillet until opaque and lightly curled.
8. Toss half the nuoc cham with the cooked rice.
9. Divide rice among serving bowls; top with remaining ingredients (cooked shrimp, pickled carrots, green onions, bean sprouts, cucumbers, herbs), drizzle with hoisin sauce, topping with chopped peanuts, adding remaining nuoc cham if desired; also serve with sambal chili paste or sriracha if wanted.

From  the kitchen of palatablepastime.com