Ingredients:
10 cups water |
1 medium lemon, halved |
1 3/4 teaspoons salt |
1/4 teaspoon cayenne |
1 tablespoon Zatarains Concentrated Liquid Shrimp and Crab Boil (optional) |
1 pound large shrimp, peeled, deveined, and tail removed |
2 ounces Chinese cellophane or glass noodles |
1 teaspoon sesame oil |
1 teaspoon soy sauce |
1 tablespoon green onions (scallions), green parts only chopped |
1/8 teaspoon freshly ground black pepper |
8 sheets rice papers or spring roll wrappers |
3 tablespoons hoisin sauce |
4 large romaine leaves, cut in half vertically |
1/2 cup radish, alfalfa, or bean sprouts |
1/2 cup matchstick carrot strips |
1/2 cup packed cilantro (fresh coriander) leaves, coarsely chopped |
1/2 cup packed fresh mint leaves, coarsely chopped |
1 recipe Rice Wine and Soy Dipping Sauce (recipe follows) |
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Preparation / Directions:
Preparation
Put 4 cups of the water in a nonreactive medium-size saucepan over medium-high heat. Squeeze the lemon, and add the juice and peel to the water. Add 1 teaspoon of the salt and the cayenne. Bring to a boil.
Season the shrimp with the Shrimp and Crab Boil. Add the shrimp to the boiling water and cook for 2 minutes, stirring occasionally. Remove from the heat and let sit for 2 minutes. Drain and cool.
In another saucepan, combine 4 cups of the water and 1/2 teaspoon of the salt and bring to a boil. Add the noodles and boil until they are clear, about 2 1/2 minutes, stirring occasionally. Drain and cool with cold water. Put the noodles in a small mixing bowl and toss with the sesame oil, soy sauce, the remaining 1/4 teaspoon salt, the green onions, and black pepper.
Cut the shrimp in half lengthwise.
Bring the remaining 2 cups water to a boil in a 10-inch sauté pan and remove from the heat.
Line a baking sheet with parchment or waxed paper.
Submerge each spring roll wrapper, one at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper.
Brush each wrapper with 1 teaspoon of the hoisin sauce. Lay a half leaf romaine in the center of each wrapper. On top of each half leaf, put 1 tablespoon of the noodle mixture and spread evenly. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top with 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Lay 6 halves of shrimp next to each other on top of each mixture. Fold two sides of the wrapper toward the center about 1/4 inch, then roll each like a jelly roll, pressing the edges together to seal. Repeat until all eight rolls are done.
When ready to serve, cut each roll in half diagonally. Serve chilled or at room temperature with the dipping sauce.
Yield: 8 servings
Rice Wine and Soy Dipping Sauce
Ingredients
1 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon soy sauce
3 tablespoons hoisin sauce
1 tablespoon minced shallots
1 teaspoon chopped garlic
2 tablespoons chopped green onions, green parts only
1 tablespoon chopped cilantro leaves
1/4 cup chopped peanuts
1/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 carrot, cut into matchstick strips (about 1/4 cup)
Preparation
Whisk all of the ingredients together in a mixing bowl. Refrigerate the sauce in an airtight container for 2 hours before serving.
Yield: 2 cups
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