FRESH SHRIMP
ROLLS
Makes: 24 Rolls
6 oz thin rice stick noodles, (Vermicelli)
1 lb medium shrimp, boiled, peeled, deveined
and sliced in half lengthwise
2 large carrots, peeled and grated
1 large head of lettuce, leaves separated,
rinsed, and dried,
3/4 cup fresh Thai holy basil or sweet basil
leaves, finely shredded
1/3 cup fresh cilantro leaves, coarsely chopped
Spicy Lime Dressing
24 round Paper wrappers
Spicy Sweet and Sour dipping sauce
Spicy Lime Dressing:
3 tbsps fish sauce
Juice of 2 limes
1 to 2 small jalapeno peppers, seeded and
chopped
2 ½ tbsps sugar
1. Softened Vermicelli in hot water, cooked
until just tender. Rinse under cold water and drained,
cut into 3 inch lengths.
2. Poach the shrimp in boiling water until
pink. Remove from heat; drain. Peel and devein the
shrimp and then slice in half lengthwise.
3. Mix Spicy Lime Dressing ingredients
together.
4. In a bowl, combine the noodles, carrots,
basil, and cilantro.
5. Add the spicy lime dressing and toss lightly
to coat.
6. Fill a wide shallow pan with hot water and
spread a dish towel out on a work surface.
7. Dip a rice wrapper in the water for about 3
seconds until softened and place on the towel.
8. Place a lettuce leaf on the lower third of
the of the rice wrapper.
9. Spoon a scant 1/4 cup of the noodle mixture
onto the lettuce, arrange 2 shrimp halves next to
each other, and roll up into a cylinder,
tucking in the ends as you go.
10. Place the roll on a platter and cover with
a damp towel to prevent it from drying out.
11. Repeat with remaining rice wrappers,
noodles and shrimp.
12. Serve with Sweet and Sour Sauce or Peanut sauce
for dipping.
Няма коментари:
Публикуване на коментар