Lettuce Wraps with Smoked Trout

Ingredients

• 0.5 cup basil leaves fresh whole
• 2 medium carrots peeled
• 0.3 cup asian chili sauce sweet ()
• 0.5  hothouse cucumber english unpeeled (do not remove seeds)
• 0.3 cup lightly dry-roasted peanuts salted finely chopped
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 1 cup grape tomatoes diced
• 0.3 cup jalapeño chiles with seeds (preferably red; 2 large) thinly sliced
• 0.5 cup mint leaves fresh whole
• 16  inner leaves of romaine lettuce small to medium (from 2 hearts of romaine)
• 0.3 cup shallots thinly sliced
• 1 tablespoon sugar 
• 4 cups trout smoked skinless
• 2 tablespoons unseasoned rice vinegar fresh

Equipment

• bowl
• peeler

Directions

1. Using vegetable peeler, shave carrots andcucumber lengthwise into ribbons.
2. Cutribbons into 3-inch-long sections, then cutsections into matchstick-size strips.
3. Placein large bowl.
4. Add shallots, jalapeños, limejuice, sugar, and fish sauce; let marinate 30minutes at room temperature.
5. Add trout pieces and tomatoes tovegetable mixture and toss to blend.
6. Transfer trout-vegetable mixture to largestrainer and drain off liquid. Return trout-vegetablemixture to same bowl; add mintand basil and toss to blend.
7. Arrange lettuce leaves on large platter.Divide trout-vegetable salad among lettuceleaves.
8. Drizzle sweet chili sauce over eachsalad and sprinkle with peanuts.
9. * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
10. ** Available at some supermarkets and at specialty foods stores and delicatessens.
11. ***Available at some supermarkets and at Asian markets and from amazon.com.