Category: asian

Chinese Shrimp Rolls

Chinese Shrimp Rolls
Ingredients
  1. 1 tablespoons vegetable oil
  2. 2 teaspoons grated ginger
  3. 2 cloves garlic, minced
  4. 1 cup finely chopped green cabbage
  5. 1/2 carrot, shredded (about 1/2 cup packed)
  6. 6 ounces small shrimp, finely chopped
  7. 3 scallions, thinly sliced on the diagonal
  8. 2 tablespoons mirin
  9. 1 tablespoons soy sauce
  10. Kosher salt and freshly ground black pepper
  11. 1/2 teaspoon toasted sesame oil
  12. 1/2 cup mung bean sprouts
  13. 9 large sheets spring roll pastry wrappers, cut into quarters (See Cook's Note)
  14. 1 large egg, beaten
  15. Peanut or canola oil, for frying
Instructions
  1. Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
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peanut dipping sauce

peanut dipping sauce
Ingredients
  1. 1/3 cup smooth peanut butter1 garlic clove
  2. 2 tablespoons fresh lime juice
  3. 2 tablespoons soy sauce
  4. 1/8 teaspoon cayenne, or to taste
  5. 1/3 cup water
Instructions
  1. In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl.
Notes
  1. The sauce may be made 2 days in advance and kept covered and chilled.
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Paul Homlish's recipes https://blog.homlish.net/

spring rolls

spring rolls
Ingredients
  1. 1/4 cup fish sauce (nam pla)
  2. 2 tablespoons thinly sliced green onion
  3. 1 1/2 tablespoons fresh lime juice
  4. Pinch of dried crushed red pepper
  5. 2 teaspoons olive oil
  6. 2 teaspoons minced fresh ginger
  7. 16 uncooked medium shrimp, peeled, deveined, halved lengthwise
  8. 1/4 cup chopped fresh cilantro
  9. 4 cups hot water
  10. 8 6-inch-diameter Vietnamese spring-roll sheets
  11. 4 small Bibb lettuce leaves, halved
  12. 1/2 cup thin strips green onions
  13. 1/2 cup thin strips seeded peeled cucumber
Instructions
  1. Mix first 4 ingredients in small bowl. Set dipping sauce aside.
  2. Heat oil in medium skillet over medium-high heat. Add ginger; sautu00c3u00a9 until fragrant, about 10 seconds. Add shrimp and cilantro; sautu00c3u00a9 until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
  3. Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
  4. Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.
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Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce
Ingredients
  1. 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon pepper
  4. 1 package (3 3/4 oz.) cellophane noodles
  5. 2 tablespoons rice vinegar
  6. 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
  7. 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
  8. 1/4 cup basil leaves
  9. 1/4 cup cilantro leaves
  10. 1/4 cup dry-roasted peanuts, finely chopped
  11. peanut sauce (found here)
Instructions
  1. Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.
  2. Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
  3. To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into peanut sauce.
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Paul Homlish's recipes https://blog.homlish.net/