Thai Shrimp Spring Rolls
5-7 radishes, cleaned, thinly sliced
1 small red onion, thinly sliced
3/4 cup plus 2 tablespoons unseasoned rice vinegar
1/2 cup sugar
2 garlic cloves, smashed
1 tablespoon Asian fish sauce
Ten 8-inch round rice papers
10 - 12 cooked shrimp, de-veined, peeled, and chilled
16 cilantro sprigs
1 head butter lettuce
Avocado, sliced halved lengthwise
2 yellow bell peppers, cut into 1/4-inch strips
3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well
How to Make It
In a bowl, toss the carrots, onion, fish sauce, 1/4 cup plus 2 tablespoons of the vinegar and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain.
Slice all the vegetables and slice cooked shrimp in half.
Meanwhile, dip 1 rice paper at a time in warm water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with the remaining ingredients. Halve the rolls and serve with the sauce for dipping.
3/4 cup of crunchy peanut butter
1 tablespoon sesame oil
2 green onions, finely chopped
1 garlic clove, crushed
1-2 small fresh chilies, seeded and finely chopped
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoon tamarind sauce
1/2 canned coconut milk
1 tablespoon coconut nectar
Heat in oil in a small saute pan. Add the shallots or green onions, garlic and chilies. Saute until soften with losing their color (1 minute)
Add fish sauce, tamarind sauce, coconut milk, and nectar and mix throughly. Simmer briefly, add the peanut butter and mix well to form a thick sauce. Turn off heat.
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