(Recipe adapted from here and here)
Cooking the shrimp
6 cups water2 inch ginger peeled and thinly sliced
1 lemon halved and juiced
1/2 cup soy sauce
1/2 cup sugar
4 bay leaves
2 tbsp chopped green onions
2 tbsp chopped garlic
2 tbsp salt
1 tsp black pepper
1 tsp red pepper flakes
1 lb shrimp peeled and deveined
Combine all ingredients except shrimp in large saucepan.
Bring to boil
Add shrimp and cook for 2 minutes. Remove from heat.
Cut shrimp in half lengthwise when cool.
Making the rolls
rice paper
warm water in a shallow bowl
1/4 cabbage or kale jullienned
1/4 cabbage or kale jullienned
2 carrots thinly sliced
3 scallions chopped
32 fresh basil leaves
Bunch fresh cilantro sprigs
1/2 cup chopped unsalted peanuts
Dip rice paper into warm water for 30 seconds.
Remove and lay on clean kitchen towel.
Layer two shrimp halves, cabbage, carrots, scallions, basil, cilantro and peanuts in bottom third of rice paper.
Roll tucking in sides half way.
Done.
Dipping Sauce
1/2 tsp red pepper flakes
1/4 cup lime juice
1 tablespoon sugar
3 tablespoons fish sauce
2 tablespoons finely diced carrots
2 cloves garlic, finely chopped
1 tablespoon sugar
3 tablespoons fish sauce
2 tablespoons finely diced carrots
2 cloves garlic, finely chopped
1 tbsp chopped unsalted peanuts
In a small bowl combine red pepper flakes, lime juice, sugar, fish sauce, carrots and garlic, peanuts and stir until the sugar dissolves.
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