Spicy Shrimp Rolls (Asian Delights)

 

            It is also possible to use raw giant shrimp to prepare this dish which is perfect for a special occasion.

For 4 servings

• 12 raw jumbo shrimp
• 1 clove of garlic, crushed
• 1 stalk of lemongrass, minced
• 1 red pepper, seeded and chopped
• 5 ml grated fresh ginger
• Juice of 1 lime
• 12 small spring rolls
• Oil for frying

1. Shell the shrimp, taking care to remove the head, but leaving the tail.
2. Remove the dark vein along the back of each shrimp; butterfly the shrimp by making an incision on the dorsal part without crossing the body of the shrimp; open gently.
3. In a large shallow bowl, combine the garlic, lemongrass, chili pepper, ginger and lime juice, then add the shrimp.
4. Coat the shrimp well and marinate in the refrigerator for 2 hours, stirring occasionally.
5. Just before serving, remove the shrimp from the marinade and wrap each in a roll of pastry, leaving the tails out.
6. Heat oil to 350F (180C) in a wok and fry shrimp, a few at a time, for 3 to 4 minutes, or until golden brown; drain on paper towels and serve with spicy sauce.

Nuoc Cham Sauce

• 15 ml lime juice
• 60 ml fish sauce
• 45 ml water
• 5 ml palm sugar
• 1 red pepper, seeded and chopped
• 15 ml grated carrot
• 15 ml chopped roasted peanuts

1. In a small bowl, combine all the ingredients and stir until the sugar is dissolved.

Note: It is best to serve this sauce freshly made.

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