Monday, 31 March 2014

水晶鲜虾卷 ~ Prawns in Vietnamese Rice Papers


 


 
 

~ 越南春卷皮 / rice paper ~



食谱取自 新新饮食@88
 
水晶鲜虾卷
材料
5 片越南春卷皮 12
10只中虾 去壳,去肠泥和烫熟)
1条日本小青瓜 1/2寸小段)
薄荷叶  50g

 
蘸酱(拌匀
洋葱碎  1大匙
蒜茸 1大匙
2条指天椒 (切碎)
1条红辣椒 去籽,切碎)
1小片疯柑叶  (切碎)
5g 姜花 (切碎)
1大匙酸柑水
1大匙鱼露
3小匙糖

装饰用:
10片小生菜叶
1/2条红萝卜 切丝)
1/2条日本青瓜  切丝)
1条红辣椒 切碎)

做法
1.取1片越南春卷皮,放入棱滚水泡2秒钟,拿起铺平放上虾肉,薄荷叶和青瓜段,包起。

2.在碟里放上一片生菜叶,红萝卜丝和青瓜丝,放上包好的虾卷,撒上红辣椒碎,即可。

3.享用时沾上蘸酱。

 

Recipe source : YumYum @ No.88

Prawns in Vietnamese Rice Papers

Ingredients :
5 slices Vietnamese rice papers ( cut into half each )
10 medium-sized prawns ( shelled , devined and blanched )
1 Japanese cucumber ( cut into 1.2” thick )
50g mint leaves

Dipping sauce ( Mixed ) :
1tbsp chopped onion
1tbsp chopped garlic
2 chilli padi ( chopped )
1 red chilli ( seeded and chopped )
1 kaffir lime leaf ( finely chopped )
5g ginger flower ( finely chopped )
1tbsp lime juice
1tbsp fish sauce
3tsp sugar

For garnishing :
10 small lettuce leaves
1/2 carrot ( shredded )
1/2 Japanese cucumber ( shredded )
1 red chilli ( chopped )


Method :
1. Dip a rice paper into cold boiled water and soak for 2 seconds . Lay the wet rice paper on a work surface , put a prawns , a few mint leaves and a section of cucumber on top . Wrap up neatly .

2. Place a piece of lettuce leaf , some shredded carrot and cucumber onto a serving platter and arrange a prawn parcel on top .

3. Serve the appetizing prawn rolls with dipping sauce .

 
I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and  Zoe from bake for Happy Kids, hosted by Moon from Food playground  .
                                                            



 
And this post also linked to Cook-Your-Books #10organised by Joyce from Kitchen Flavours .