Sunday Supper recipe: Shrimp Summer Rolls
Serves: 4 (2 rolls each) / Preparation time: 20 minutes / Total time: 1 hour
These are a nice change to serve for a light supper or as an appetizer. They are best eaten when made, although you can make them a few hours in advance and refrigerate them.
2 ounces dried rice vermicelli
1 medium cucumber, julienned (about 2 cups)
1 cup shredded carrot
1/2 cup chopped fresh mint
1/2 cup chopped cilantro
3 green onions, washed, sliced
1 teaspoon salt
1 tablespoon rice vinegar
2 teaspoons sugar
6 black peppercorns
12 medium shrimp
8 round rice papers (about 8 inches in diameter)
1 small head Boston lettuce, washed, patted dry, leaves separated and ribs removed
Asian sweet chili sauce (purchased) or Peanut Dipping Sauce (see cook's note)
Cook the vermicelli according to package directions; drain well and squeeze noodles to get rid of excess water. In a medium bowl, combine the cucumber, carrot, mint, cilantro and green onions. Sprinkle with the salt and toss to combine all ingredients. Set aside.
To make the rolls: Fill a saucepan with water and season with salt. Add the vinegar, sugar and peppercorns and bring to a boil over high heat. Add the shrimp and simmer until pink and just cooked through, about 2 to 3 minutes. Drain shrimp and run under cold water. When cool enough to handle, peel the shrimp, then halve lengthwise and devein. Cover and chill.
Pour hot water about 2 inches deep into a 9- or 10-inch pie dish.
Place a clean kitchen towel on the work surface or use a paper towel.
Soak 1 rice wrapper at a time for 30 seconds or until soft and pliable. Lay the rice wrapper on the towel and pat dry. Arrange 3 shrimp halves across the middle of the wrapper. Top with some vermicelli noodles, about 1/4 cup of the cucumber mixture and lettuce. Fold the wrapper once over the filling, tucking the end under the filling. Fold in the sides and continue rolling tightly to the end. Repeat with remaining rice wrappers and ingredients.
To make the Peanut Dipping Sauce: Grind 1/3 cup unsalted peanuts in a food processor. In a saucepan, heat 1 1/2 teaspoons vegetable oil over medium heat. Add 2 teaspoons red curry paste and cook 1 minute. Add 2 teaspoons fish sauce and cook 1 more minute. Add the ground peanuts and cook, stirring, about 4 minutes. Sprinkle in 1 tablespoon sugar and cook 1 to 2 more minutes. Stir in 1/2 cup unsweetened coconut milk, 1/2 cup low-sodium chicken broth and 1 tablespoon hoisin sauce. Reduce heat to low and simmer until thick, about 20 minutes. Remove from heat and let cool.
How Is Vinegar Made - News
Set aside. To make the rolls: Fill a saucepan with water and season with salt. Add the vinegar, sugar and peppercorns and bring to a boil over high heat. Add the shrimp and simmer until pink and just cooked through, about 2 to 3 minutes.
The caviarlike droplets of balsamic vinegar make for a dazzling display, but they require gastronomy equipment and ingredients — gold gelatin sheets — you won't find in a normal supermarket. Chiarello includes instructions for the caviar in his
The vinegar-based sauce here makes pork taste porkier. It operates like salt, as a flavor augmenter. The chopped pork is tremendous, but the greater thrill is tasting “outside brown,” the crispy, hickory smoke-hardened exterior layer of meat.
more than fresh tomato juice, a little extra virgin olive oil, and a hint of champagne vinegar. The prosciutto was paper-thin and had been lightly roasted turning it into a very delicate wafer. The pickles were sweet and made from micro cucumbers.
Some pickle recipes take six nights of preparation, she said, between brining the vegetables in salt and then preparing a sugar and vinegar bath for them each day. The pair makes endless varieties of pickles, either with a single vegetable,
Wine vinegar dream meaning and interpretation
Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years, and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than that of white or cider vinegars. More expensive wine vinegars are made from individual varieties of wine, such as Champagne, sherry, or pinot grigio.
How Is Vinegar Made - Bookshelf
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