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
CRISPY CURRIED COCONUT SHRIMP
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.
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