Posted By: Shopprice New Zealand
Bring a little bit of Asian flair to the dinner table with this elegant recipe. Fresh, lively flavours come together for a dish that will quickly become a family favourite.
- 400 g Arctic Gardens Vegetables for Yin Yang Stir Fry Mix
- 200 g whole, peeled and deveined cooked shrimp without tails
- 8 leaves of Boston lettuce
- Fresh coriander, to taste
- 8 rice paper sheets
- 75 ml ponzu sauce
- 75 ml water
- 1/3 cup (75 mL) brown sugar
- 10 Szechuan peppercorns or whole black peppercorns
- 1 tsp (5 mL) ground cardamom
- 1 piece (1 inch) ginger root, roughly chopped into pieces
Boil the ingredients for the vegetable marinade and pour the mixture over the vegetables in a bowl. Marinate for at least one hour – ideally half a day in the refrigerator. Remove and discard the pieces of ginger and peppercorns, drain the vegetables when ready to assemble the rolls. Keep the marinade as a dipping sauce for the rolls when serving.
When assembling the rolls, make only one at a time to ensure the best results. Dip a piece of rice paper in warm water, remove excess water then place flat on a cutting board covered with plastic wrap. Place a lettuce leaf and fresh coriander on the rice paper and then three or four shrimp in a line, along with a small portion of marinated vegetables. Fold one side, then fold both ends towards the middle and roll. Repeat until all rolls are ready.
Serve with the marinade as a dipping sauce.?
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