Text 23934, 91 rader
Skriven 2015-02-12 08:19:12 av Dave Drum (1:261/38.0)
Ärende: Gourmet 142
===================
 * Originally in: fido.HOME_COO

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.

  COOKSÆ 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.

  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

... To read without reflecting is like eating without digesting. - Edmund Burke

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)