Shrimp rolls 690

4 servings

Ingredients

Quantity Ingredient
8 ounces Fish stock
1 teaspoon Freshly grated ginger root
2 tablespoons 4 inch lemon grass strands
1 cup Cooked small shrimp meat,
Coarsely chopped
½ teaspoon Chili powder
⅓ cup Strained yogurt
Salt and fresh ground pepper
4 (8 to 9 inch) dried rice
Papers
1 teaspoon Turmeric
1 cup Water
1 small Cucumber, peeled, seeded
And cut into matchsticks
2 Cabbage leaves, cut into
Fine strips
12 Mint leaves,
Cut into fine strips
1 tablespoon Low-salt soy sauce
4 tablespoons Fresh lime juice
3 tablespoons Extra light olive oil with
A dash of sesame oil
¼ teaspoon Sesame oil
1 tablespoon Fresh cilantro
1 small Red bell pepper, halved
Lengthwise, cored and seeded
1 Jalepeno pepper, halved
Lengthwise, cored and seeded

Directions

ß Mix the shrimp with the strained yogurt and the chili powder and season to taste with the salt and pepper.

ß Preheat the broiler. Lay the peppers, skin side up, on a flat broiling pan, and place the pan 3 to 4 inches below the heat source.

Broil until the skins are charred and black. Slip them directly into a heavy-weight plastic storage bag and let them cool. Rub off the charred skins and cut into fine dice.

ß In a small saucepan, bring the fish stock, grated ginger and lemon grass to a boil and reduce by half. Strain the stock into a measuring cup. Whisk in 3 tablespoons of the lime juice, the soy sauce and oils.

ß In a bowl, combine the warm water and the remaining lime juice. If you prefer a colorful set of rice papers, add turmeric to the bowl of warm water! Submerge the rice papers one at a time, until they start to soften - about 15 seconds. Remove to a damp napkin and cover with aonther damp napkin. Repeat until all the pepers are done. Keep them covered until ready to use - they dry out rapidly! ß Fill each paper with shrimp mixture, cucumber, cabbage and mint.

Roll up loosely and place on individual plates.

ß Just before serving, stir the roasted peppers and cilantro into the sauce.

ß Pour a spoonful of sauce over each roll and serve From: GRAHAM KERR'S SMART COOKING, DOUBLEDAY 1991, page 14-15 Submitted By BRENT WILLIAMS On 11-07-94

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