Receta Fresh Spring Rolls With Grilled Lemongrass Shrimps
These Fresh Spring Rolls With Grilled Lemongrass Shrimps are delicious served with peanut sauce.
Fresh Spring Rolls With Grilled Lemongrass Shrimps
Ingredients
- 1 lb (18 to 20) Medium-Size Shrimps, peeled
- 1 Stalk Lemongrass, bruised
- 2 Cloves Garlic, chopped
- 1 Tbsp Fish Sauce
- 2 tsp Sugar
- 1 tsp Chili Flakes
- 2 tsp Peanut or Vegetable Oil
- 12 pieces Rice Paper
- Asian-style Coleslaw
- 1 Cup Mint Leaves,
- 1 Cup Asian Basil
- ¼ Cup Fresh Coriander Leaves
- 1 Head Red Leaf Lettuce
- 1 ½ Cup Bean Sprouts, blanched
- ¼ Cup Chopped Peanuts, optional
- Peanut Sauce, for dipping
Method
Combine the shrimp, lemongrass, garlic, fish sauce, sugar, chili flakes and oil in a bowl. Set aside to marinate for 20 minutes.
Prepare the grill for direct heat. Grill the shrimp until just done, about 2 to 3 minutes. Remove the shrimps and let cool slightly, and cut each shrimp in half, lengthwise.
Make the Spring Rolls: Filled a shallow pan with water. Briefly dip each sheet of rice paper into the water. Remove and place on a board and dry with a damp cloth. Arrange 3 pieces of shrimp halved, cut-side up. Place some coleslaw (below the shrimps) bean sprouts, mint leaves, coriander leaves, basil leaves, peanuts, and lettuce. Roll-up the rice paper, fold the sides, and roll-up tightly, and pressing to seal.
These Fresh Spring Rolls With Grilled Lemongrass Shrimps are delicious served with peanut sauce.
Fresh Spring Rolls With Grilled Lemongrass Shrimps
Ingredients
1 lb (18 to 20) Medium-Size Shrimps, peeled
1 Stalk Lemongrass, bruised
2 Cloves Garlic, chopped
1 Tbsp Fish Sauce
2 tsp Sugar
1 tsp Chili Flakes
2 tsp Peanut or Vegetable Oil
12 pieces Rice Paper
Asian-style Coleslaw
1 Cup Mint Leaves,
1 Cup Asian Basil
¼ Cup Fresh Coriander Leaves
1 Head Red Leaf Lettuce
1 ½ Cup Bean Sprouts, blanched
¼ Cup Chopped Peanuts, optional
Peanut Sauce, for dipping
Method
Combine the shrimp, lemongrass, garlic, fish sauce, sugar, chili flakes and oil in a bowl. Set aside to marinate for 20 minutes.
Prepare the grill for direct heat. Grill the shrimp until just done, about 2 to 3 minutes. Remove the shrimps and let cool slightly, and cut each shrimp in half, lengthwise.
Make the Spring Rolls: Filled a shallow pan with water. Briefly dip each sheet of rice paper into the water. Remove and place on a board and dry with a damp cloth. Arrange 3 pieces of shrimp halved, cut-side up. Place some coleslaw (below the shrimps) bean sprouts, mint leaves, coriander leaves, basil leaves, peanuts, and lettuce. Roll-up the rice paper, fold the sides, and roll-up tightly, and pressing to seal.