SHRIMP SUMMER ROLLS
A refreshing salad rolled up in rice paper is one of Vietnam's culinary treasures.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 20 rolls
Number Of Ingredients 9
Steps:
- Bring 1 inch water to a boil in a large, deep straight-sided skillet. Submerge shrimp; immediately remove from heat and cover. Let stand 3 minutes; drain. Let cool and peel. Cut in half lengthwise and devein. Shrimp can be stored in refrigerator up to 1 day.
- Place vermicelli in a baking dish and cover with 1 inch hot tap water. Let stand until water is tepid, about 30 minutes; drain. Vermicelli can be stored in refrigerator up to 1 day.
- Submerge cabbage and carrots in 2 separate bowls of ice water 30 minutes; drain. Place alongside cucumber, scallions, basil, shrimp, and noodles on a platter.
- Pour at least 1 inch warm water into a bowl slightly larger than spring-roll skins. Submerge 1 skin in warm water until pliable but still firm, about 10 seconds. (Replace warm water as necessary.) Transfer to a plate. Serve with dipping sauce and sambal oelek.
COCONUT SHRIMP SUMMER ROLLS
Make and share this Coconut Shrimp Summer Rolls recipe from Food.com.
Provided by Food.com
Categories Asian
Time 50m
Yield 3 serving(s)
Number Of Ingredients 23
Steps:
- To Make Dipping Sauce:.
- In a bowl, combine apricot jelly, crushed pineapple, apple cider vinegar and red pepper flakes.
- To Make Coleslaw:.
- In a food processor, add water, olive oil, scallions, cilantro, garlic, salt and lime juice. Pulse until combined.
- Then add sour cream and pulse again.
- In a bowl, add chopped green and purple cabbage.
- Drizzle olive oil mixture over the cabbage and mix well.
- To Make Coconut Shrimp:.
- In a bowl, whisk beer, egg, milk, flour, baking powder, and salt.
- Dip peeled, headless shrimp in the batter.
- Then coat with coconut flakes.
- Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.
- Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Let cool.
- Assembling the Roll:.
- On a sheet of moistened rice paper, place a scoop of coleslaw in the middle, edge of the paper (think of it as about 1/3 in from the edge). Then roll and fold until the top of the coleslaw is covered by the rice paper.
- After the shrimp cools down and excess oil drips off onto the rack, place two shrimp on the roll and continue to wrap until the shrimp is sealed well.
- Slice in half and serve with the dipping sauce.
Nutrition Facts : Calories 886.7, Fat 45.3, SaturatedFat 22.2, Cholesterol 179.9, Sodium 889.9, Carbohydrate 107.5, Fiber 9.8, Sugar 47.4, Protein 17.7
COCONUT SHRIMP
Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.
Nutrition Facts : Calories 505 calories, Fat 12g fat (5g saturated fat), Cholesterol 552mg cholesterol, Sodium 677mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 75g protein.
SWEET COCONUT ROLL
This bread is very popular sale in any Asian supermarket, it is moist and delicious with coconut flavor!
Provided by Susie Chen
Categories Yeast Breads
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select the dough cycle and press start.
- When cycle is finished, remove the dough, knead enough to punch down and divide it into 3 pieces.
- Roll dough to 10x4 rectangle.
- Combine first five filling ingredients and mix well,If coconut to dry add more egg.
- Spread 1/4 coconut filling over rolled out dough with rubber spatula.
- Sprinkle with 1/3 raisins.
- Roll from long side, Roll up jellyroll-fashion and pinch edge together to seal.
- Make a braid out of the 3 ropes leaving enough length on each end.
- Brush egg on surface of dough (1 egg+ 1 tablespoon water).
- Once spread coconut filling and sprinkle with almond.
- preheat oven to 100*F and turn off.
- Cover the dough with a piece of cloth and let it rise for 30 minutes.
- Bake at 350F for about 20 minutes or until golden brown.
- Brush melted Butter.
Nutrition Facts : Calories 1299.2, Fat 73.9, SaturatedFat 58.1, Cholesterol 141.9, Sodium 772.5, Carbohydrate 145.9, Fiber 18.4, Sugar 48.5, Protein 23.6
THAI SUMMER ROLLS
Make and share this Thai Summer Rolls recipe from Food.com.
Provided by Mika G.
Categories Thai
Time 25m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1-2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to a small bowl. When cool, slice shrimp in half lengthwise.
- Meanwhile, soften rice noodles in medium bowl of boiling water for two minutes. Drain; cut noodles into managable 3-inch lengths.
- Soften rice paper wrappers in a large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork, rice noodles some peanuts and lime peel.
- Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Repeat with remaining filling and wrappers.
- Dipping Sauce.
- Combine all ingredients in small bowl; mix well.
Nutrition Facts : Calories 158.4, Fat 3.7, SaturatedFat 1, Cholesterol 68.7, Sodium 825.9, Carbohydrate 17.4, Fiber 0.4, Sugar 2.6, Protein 13
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- Moisten kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill large bowl with warm water. Submerge 1 wrapper in water until beginning to soften, about 20 seconds. Place on damp towel. Place 1/4 cup shrimp mixture in 3-inch long strip down center of wrapper. Fold in sides of wrapper over filling, then roll up tightly, enclosing filling. Repeat with remaining wrappers and filling. DO AHEAD Can be made 8 hours ahead. Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate. Let rolls stand at room temperature 10 to 15 minutes before serving.
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