Shrimp Spring Rolls
Shrimp Spring Rolls might be just the Vietnamese recipe you are searching for. Watching your figure? This dairy free and pescatarian recipe has 433 calories, 16g of protein, and 25g of fat per serving. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a reasonably priced hor d'oeuvre for Spring. Head to the store and pick up rice wine vinegar, kosher salt, cucumber, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.
Instructions
Watch how to make this recipe.
Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes.
Toss the carrots,cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften.
Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias.
Serve with Peanut Dipping Sauce.
Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together.You may need to add a little extra water if the mixture is too thick.
Garnish with the chopped peanuts.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.
Maysara Arsheen Pinot Gris
A bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.