You might want to make Kat Lieu Summer Shrimp Rolls extra.
“One bite will make you realize that one pastry is never enough,” says the Modern Asian cuisine cookbook author.
She would know – that dish was a staple in her childhood home. “Whenever my mother was busy or didn’t have time to cook, she would have a Summer Bake Night, like other families have Taco Tuesdays,” Lieu says. “The rice paper wrapper provides a chewy yet delicate texture that complements the crunch of fresh vegetables and the tender bite of protein.”
Not a fan of shrimp? “You can really use any protein to make summer baked goods, like roasted mushrooms, tofu or seitan for vegans, or even grilled pork and beef for meat lovers,” she suggests.
Edy Massih tops his Orzo macaroni and cheese with Aleppo breadcrumbs: ‘Spicy, crunchy, shiny and gooey!’
Kat Lieu Summer Shrimp Rolls
½ cup warm water, plus more for soaking the rice paper sheets
¼ cup granulated sugar ¼ cup fish sauce
2 teaspoons of minced garlic (from 2 medium cloves)
2 teaspoons fresh lime juice plus 1 tsp. lime pulp (from 1 lime)
1 teaspoon white vinegar
⅛ teaspoon fresh chopped Thai chili (optional)
8 (8½-in.) round sheets of rice paper
12 medium peeled and cleaned cooked shrimp, halved lengthwise
1 cup matchstick carrots or fresh bean sprouts
½ cup chopped mixed fresh herbs (such as cilantro, parsley, Thai basil, or mint leaves)
8 garlic or chives
1 (3.5 oz.) package. rice vermicelli noodles, rehydrated or cooked according to package directions
8 leaves of romaine or iceberg lettuce
1. Mix ½ cup warm water and sugar in a medium bowl until sugar dissolves. Allow to cool slightly before mixing in the fish sauce, minced garlic, lime juice and pulp, white vinegar and Thai chili. Leave aside.
2. Fill a large shallow container halfway with warm water. Carefully dip a sheet of rice paper into the water until it softens, about 10 seconds. (Do not over-soak or it may tear.) Lay the softened rice paper on a flat work surface. Place 3 shrimp halves, cut side up, on the bottom third of the sheet. Top the shrimp with 2 tablespoons of carrots or bean sprouts, 1 tablespoon of mixed herbs, chives, and ¼ cup of vermicelli. Place a lettuce leaf on top. Fold the bottom edge of the rice sheet over the lettuce, then fold the 2 sides inward, like an envelope. Roll tightly from the bottom up, pressing the ingredients in so they don’t spill over the top. Repeat with remaining sheets of rice paper and fillings. Serve immediately with the prepared sauce.
Makes: 8 Active time: 30 minutes Total time: 30 minutes
Categories: Trends
Source: HIS Education