Cold Shrimp Rice Rolls
Wednesday, September 3, 2008
You can tell that Stefan is away because I am cooking and experimenting more than usual. I have no one to distract me at night. One wonders what would happen if I was single. I could probably be the next Nigella Lawson! That boy is stifling my cooking creativity! I kid...
As per usual, I don't have an actual recipe with proper measurements. I don't know how to cook or create recipes with measurements but this is a really easy thing to make even with basic gauging. I do have to say that the only hard part of this recipe is the prep.
I love eating these; to me it has everything a perfect summer meal should have - the fresh herbs, mixed with the lightness of the noodles, the sweetness of the shrimp and the tangy spicy sauce make it a filling meal without being heavy.
View image
Ingredients
Coriander - half a bunch, cut in half
Mint - Thai mint is recommend but regular is fine, strip the leaves off stalk
Sweet pepper - half, the cut into thin strips
English Cucumber - cut into 1.5 inch strips
Lettuce - Cut into 1.5 inch long pieces
Glass noodles - although any rice noodles is fine. Soften with boiling water and then immediate blanch with cold water
Rice paper rolls - I prefer the medium sized ones but this is totally up to you
Shrimp - boiled and sliced in half lengthwise
Dipping Sauce
Usually they serve this with a peanut sauce, I generally don't like peanut sauces so I made my own. I am sure you could google an easy peanut sauce recipe
2 tbsp of soy sauce
1 tbsp of honey
Lime juice (half) or fish sauce
Fine chopped red chillies, de-seed them if you don't want it to have a bite without it being too hot
Directions
Have all your ingredients prepped and put on plates for easy accessibility
Have a large bowl filled with warm water. This is to soften your dried rice wraps. Put one piece of piece of rice paper roll in the bowl, push it gently into the water. This should take about one minute.
Take a clean cloth and place on a working surface. Put softened rice roll on one half of the cloth, and fold other part over to soak up additional moisture.
Place all the ingredients in the middle of the rice wrap and wrap up like a burrito. I like to fold one end and tuck under while I roll halfway and then fold the sides and then roll up the rest.
Cut in half and serve.
Comments (3)
Looks yummy! I love your pics of the food... Makes me really hungry just looking at them
Happy experimenting in the kitchen... it's fun seeing what you come up with and you are way more adept in the kitchen than I.
Kel - Thanks...when are we hanging so we can eat the food I make?
Gracia - Cooking is a skill one can learn, being artistic is a gift one is blessed with... I would rather trade my skill for your talent! ;)
Post a Comment
Notes
Please be considerate of others. Keep comments relevant. Content deemed inappropriate or offensive may be edited and/or deleted.