Friday, 10 February 2017

PRAWN SUMMER ROLLS VIETNAMESE STYLE



PRAWN SUMMER ROLLS VIETNAMESE STYLE

Ingredients:
8 (8-inch) round sheets rice paper
4 pcs prawn, cut in half
50 g glass noodles
20 g carrot, shredded
20 g daikon, shredded
10 sheets mint leaves
10 sheets coriander leaves
5 g chives, chopped
10 g bean sprouts
1 tbsp lime juice
1 tbsp fish sauce
10 g granulated sugar

Method:
Marinate prawn, carrot, daikon, mint, coriander, chives and bean sprouts with fish sauce and lime juice.
Soak the rice paper until soft and dry with cloth.  Toss the glass noodles in the marinated mix; roll in rice paper, cut half and served.

Dipping sauce:
1 tbsp granulated sugar
2 tbsp rice wine vinegar
2 tbsp fresh lime juice (about 1 lime)
1 tsp chili paste with garlic (such as sambal Oelek)
1 tsp low-sodium soy sauce
Dipping sauce: combine all ingredients.

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