Text 4898, 98 rader
Skriven 2010-12-12 17:43:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 144
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mango Shrimp Summer Rolls
 Categories: Eggrolls, Appetisers, Seafood, Citrus
      Yield: 8 servings
 
MMMMM-----------------------DIPPING SAUCE----------------------------
      3 tb Asian fish sauce
      3 tb Fresh lime juice
      2 tb Water
  2 1/2 ts Packed brown sugar

MMMMM---------------------------ROLLS--------------------------------
     12 lg Shrimp in shell; peeled
      3 oz Vermicelli rice-stick
           - noodles
      3 tb Rice vinegar
      2 tb Sugar
    1/2 ts Salt
      8    (8") rice-paper rounds plus
           - additional in case some
           - tear
     48    Fresh cilantro leaves
     48    Fresh mint leaves
      1    Seedless cucumber; peeled,
           - cored, in 1/8" matchsticks
      3    Scallions; in 3" julienne
           - strips
      1 lb Firm-ripe mango; peeled,
           - pitted, 1/8" matchsticks
 
  Make sauce: Stir together all sauce ingredients in a small
  bowl until sugar is dissolved.
  
  Make rolls:
  
  Add shrimp to a 4- to 5-quart pot of boiling salted water,
  then reduce heat and poach shrimp at a bare simmer, uncovered,
  until just cooked through, about 3 minutes. Transfer shrimp
  with a slotted spoon to a bowl of ice and cold water to stop
  cooking, then return shrimp cooking water to a boil. Chill
  shrimp in ice water 2 minutes, then drain and pat dry. Cut
  each shrimp in half lengthwise, deveining if necessary.
  
  Add noodles to boiling water and cook until just tender,
  about 3 minutes. Drain in a colander, then rinse under cold
  running water and drain well. Stir together vinegar, sugar,
  and salt in a large bowl until sugar is dissolved, then add
  noodles and toss to coat.
  
  Put a double thickness of paper towel on a work surface and
  fill a shallow baking pan with warm water. Check rice-paper
  rounds and use only those that have no holes. Soak 1 round
  in warm water until pliable, 30 seconds to 1 minute, then
  carefully transfer to paper towels.
  
  Arrange 3 shrimp halves (cut sides up) in a row across bottom
  third (part nearest you) of soaked rice paper. Spread 1/4
  cup noodles on top of shrimp and arrange 3 cilantro leaves,
  3 mint leaves, 8 cucumber matchsticks, 6 scallion strips,
  and 10 mango matchsticks horizontally on top of noodles. Fold
  bottom of rice paper over filling and begin rolling up tightly,
  stopping at halfway point. Arrange 3 more mint leaves and 3 more
  cilantro leaves along crease, then fold in ends and continue
  rolling. Transfer summer roll, seam side down, to a plate and
  cover with dampened paper towels. Make 7 more rolls in same
  manner and serve, whole or halved diagonally, with dipping
  sauce.
  
  Cooks’ notes: Summer rolls can be made 4 hours ahead and
  chilled, covered with dampened paper towels and then with
  plastic wrap. Bring to room temperature before serving.
  
  Active time:1 1/2 hr
  Start to finish: 1 1/2 hr
  
  Recipe by Melisssa Roberts
  
  May 2003 | Gourmet
  
  Serves 8 (first course)
  
  Meal Master Format by Dave Drum - 22 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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