Saturday, February 09, 2008

Spring Rolls

18 cocktail shrimp, raw
1 lemon
36 bay scallops, raw
Salt

Rice or tapioca strips, uncooked (Asian noodles)

½ radish, shredded
12 thin strips cucumber
4 snow peas, shredded
¼ rib celery, shredded
6 chives
3 leaves each: mint and [thai] basil, chiffonaded*
6 small sprigs cilantro
6 spring roll papers (tapioca sheets)
6 - 12 strips each red and yellow bell pepper
Alfalfa sprouts
3 slices romaine lettuce, ribbed and halved

Slice lemon and add to pot of water. Boil, and then add salt. When water is boiling, add shrimp and scallops. Boil 30 seconds to 1 minute, or just until cooked. Remove from water and submerge in an ice bath. Using same water, boil Asian noodles until just tender, then remove and cool.

Soak tapioca sheets briefly in fresh water (around 10 seconds), then lay flat. Pile in 1/6 of each ingredient and wrap tightly like a burrito.

Serve with peanut sauce.

Serves 6

Peanut Sauce

½ cup peanut butter
1/8 cup rice vinegar
½ cup water
1 tablespoon chili sauce (recommend: Sriracha)
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon soy sauce

Whisk together all ingredients except water. Slowly whisk in water until mixture has a sauce-like consistency. Yields 1 cup

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