John Myers
Summer Roll with Shrimp
The perfect summer roll with shrimp recipe with a picture and simple step-by-step instructions.
- 200 g Rice noodles
- 10 leaf Rice paper
- 5 Pc. King prawns
- 0,5 Pc. Cucumber
- 1 Pc. Carrot
- 1 bunch Mint
- 0,5 bunch Chives
- 0,5 bunch Coriander
- 5 Pc. Lettuce leaves
- Asian fish sauce
- Rinse the shrimp with water. Bring water to a boil in a saucepan with a pinch of salt and cook the five large prawns (or ten small ones) in it. Then remove the prawns, cut in half lengthways and set aside. Bring water to the boil in another saucepan with a pinch of salt and a tablespoon of oil, then add the rice vermicelli (rice noodles) and cook. Keep stirring to keep them from sticking together. Drain through a sieve and quench. Peel the cucumber and carrot and cut into strips. Pluck the mint leaves from the stems and cut the chives in half. Dip the rice paper sheets in warm water and spread them out on a damp kitchen towel. Spread a lettuce leaf, cucumber, carrot, rice noodle and shrimp each on rice paper. Season with salt and pepper. Roll up the chives so that they protrude from the side of the roll. Arrange the roll on the plate and add the coriander as a side dish or decoration. Add the fish sauce on the plate or in small bowls. Place the remaining ingredients on the table as a side dish or for decoration.
Facebook Comments