Okay, so I tried making the summer shrimp rolls and didn't like them at all. I scrapped the recipe after making 4 rolls, took all the ingredients, and made up my own recipe. I tried frying the rice noodles, but that didn't work, so I just used them as a bed for the main components. It turned out to be really, really good!
Ingredients
~20 cocktail shrimp, deveined, tails removed, and sliced in half long-ways
Peanut oil for sauteing
1 tsp minced garlic
Ginger paste (you can find this in the produce section with the fresh herbs)
1/3 cup shredded carrots
1 red bell pepper, cut into thin strips
1 nectarine, cut into thin strips
4 green onion, chopped
rice noodles
light soy sauce to top/to taste
Heat ~2-3 Tbsp peanut oil in a medium saute pan. Turn down to med-high heat and saute shrimp, 2 tsp. ginger paste, and minced garlic until browned (~4-5 minutes). Remove and set aside. Shrimp will be curled.
In the same pan, add a little more oil if necessary and saute carrots, pepper, 1 tsp. ginger paste for ~3-4 minutes. Add in the nectarine and green onion and saute for 3-4 minutes more. Add the shrimp back in to heat through and mix with veggies & fruit, mixing well. Serve on a bed of rice noodles and season with light soy sauce.
Follow me on Facebook! Click HERE!
Print by clicking on this box
No comments:
Post a Comment