Shrimp rolls 690
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fish stock |
| 1 | teaspoon | Freshly grated ginger root |
| 2 | tablespoons | 4 inch lemon grass strands |
| 1 | cup | Cooked small shrimp meat, |
| Coarsely chopped | ||
| ½ | teaspoon | Chili powder |
| ⅓ | cup | Strained yogurt |
| Salt and fresh ground pepper | ||
| 4 | (8 to 9 inch) dried rice | |
| Papers | ||
| 1 | teaspoon | Turmeric |
| 1 | cup | Water |
| 1 | small | Cucumber, peeled, seeded |
| And cut into matchsticks | ||
| 2 | Cabbage leaves, cut into | |
| Fine strips | ||
| 12 | Mint leaves, | |
| Cut into fine strips | ||
| 1 | tablespoon | Low-salt soy sauce |
| 4 | tablespoons | Fresh lime juice |
| 3 | tablespoons | Extra light olive oil with |
| A dash of sesame oil | ||
| ¼ | teaspoon | Sesame oil |
| 1 | tablespoon | Fresh cilantro |
| 1 | small | Red bell pepper, halved |
| Lengthwise, cored and seeded | ||
| 1 | Jalepeno pepper, halved | |
| Lengthwise, cored and seeded | ||
Directions
ß Mix the shrimp with the strained yogurt and the chili powder and season to taste with the salt and pepper.
ß Preheat the broiler. Lay the peppers, skin side up, on a flat broiling pan, and place the pan 3 to 4 inches below the heat source.
Broil until the skins are charred and black. Slip them directly into a heavy-weight plastic storage bag and let them cool. Rub off the charred skins and cut into fine dice.
ß In a small saucepan, bring the fish stock, grated ginger and lemon grass to a boil and reduce by half. Strain the stock into a measuring cup. Whisk in 3 tablespoons of the lime juice, the soy sauce and oils.
ß In a bowl, combine the warm water and the remaining lime juice. If you prefer a colorful set of rice papers, add turmeric to the bowl of warm water! Submerge the rice papers one at a time, until they start to soften - about 15 seconds. Remove to a damp napkin and cover with aonther damp napkin. Repeat until all the pepers are done. Keep them covered until ready to use - they dry out rapidly! ß Fill each paper with shrimp mixture, cucumber, cabbage and mint.
Roll up loosely and place on individual plates.
ß Just before serving, stir the roasted peppers and cilantro into the sauce.
ß Pour a spoonful of sauce over each roll and serve From: GRAHAM KERR'S SMART COOKING, DOUBLEDAY 1991, page 14-15 Submitted By BRENT WILLIAMS On 11-07-94