Text 23333, 69 rader
Skriven 2012-04-05 05:55:58 av Dave Drum (1:261/38)
Ärende: Chile 003
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salt & Pepper Prawns - PART TWO
 Categories: Seafood, Thai, Pasta, Chilies
      Yield: 4 servings

           CONTINUED FROM PART ONE

  NOODLE ROLLS: Soak the cellophane noodles in warm water for
  thirty minutes. Drain them and coarsely chop. Reserve.

  Heat the peanut oil in a suitable pot and add the shallots
  and garlic. Cook over medium heat until the shallots begin
  to brown. Add the chicken stock and fish sauce and bring
  to a boil. Add the noodles and cook at a slow simmer until
  all of the liquid is absorbed. Remove from the heat and add
  the scallions and cilantro. Season to taste with salt and
  pepper and cool. Reserve chilled. (You will have extra
  noodles. They make a wonderful salad and are very good
  served hot with crab or shellfish.)

  When the noodles are cold, dip the rice wrappers into warm
  water until soft and lay out on damp clothes. Lay a lettuce
  leaf down in the center of each wrapper and place a quarter
  of the carrots and cucumbers down the middle followed by
  roughly a eighth cup of the cooked noodles. Roll the rice
  wrappers up like burritos and reserve.

  SZECUHAN PEPPER SALT: Combine the salt and peppercorns in
  a suitable saute pan and heat over medium heat until the
  contents begin to smoke ever so lightly. Remove and cool.
  Puree well in a spice grinder or small blender. Reserve
  (This is a wonderful seasoning that will keep indefinitely.)

  GARLIC OIL: In a small pot, combine the oil with the garlic,
  chile flakes, scallions and peppered salt. Heat over medium
  heat until the garlic becomes light brown and the mixture
  begins to sizzle.

  TO FINISH: Mix the Szecuhan peppercorn salt and rice flour
  together in a large bowl. Toss the prawns in the mixture to
  coat and deep fry at 350 F.

  Remove to an absorbent surface and keep warm.

  Ladle two ounces of sauce into large serving bowls. Cut
  each spring roll into 3 pieces each and place six pieces
  into the center of each bowl.

  Cut the prawns in half through the center and arrange on
  top of the rolls. Drizzle with one tablespoon of the hot
  toasted garlic oil.

  Garnish with cilantro sprigs.

  Chef Anne Gingrass

  FROM: www.gourmetsleuth.com

  MM Format by Dave Drum - 24 December 2008

  Uncle Dirty Dave's Archives

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