Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Summer rolls with shrimp and peanut dipping sauce - a detailed recipe.

Ingredients:

For rolls:

• 12 medium shrimp (peeled and unpeeled)
• 30 g rice noodles
• 1 cucumber
• Salt
• 1 tbsp. l. rice vinegar
• 2 teaspoons of sugar
• 6 black peppercorns
• 3 stalks of green onions
• 8 sheets of rice paper, 20 cm in diameter.
• 1/2 bunch of mint
• 1/2 bunch of basil
• 1/2 bunch of cilantro
• 4 Boston lettuce leaves (torn)

For the dipping sauce:

• 1/3 cup unsalted peanuts
• 1.5 tsp vegetable oil
• 2 tsp red curry paste
• 2 teaspoons fish sauce
• 1 tbsp. sugar
• 1/2 cup unsweetened coconut milk
• 1/2 cup low-sodium chicken broth
• 1 tbsp. Hoisin sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice noodles, cucumbers, shrimps, green onions, leaf lettuce, hoisin sauce, rice vinegar, fish sauce, curry paste, coconut milk, black pepper, mint, basil, Peanut

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Preparation:

Step 1
• Prepare the sauce: Grind the peanuts in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the curry paste and fry for one minute. Add the fish sauce and cook for another minute.
  
  Add the chopped peanuts and cook, stirring, for about 4 minutes. Sprinkle with sugar and cook for another 1-2 minutes. Pour in the coconut milk, chicken broth, and hoisin sauce. Reduce the heat to low and simmer until thickened, about 20 minutes. Let cool.
Step 2
• Prepare the rolls: Fill a saucepan with water and salt. Add vinegar, sugar, and black pepper and bring to a boil over high heat. Add the shrimp and cook until pink, 2 minutes. Drain and rinse under cold water. Peel the shrimp, then cut them in half lengthwise and remove the central vein. Cover and refrigerate.
Step 3
• Prepare rice noodlesStrain according to package instructions. Thinly slice the cucumber and green onion and toss in a bowl with a teaspoon of salt. Dip one sheet of rice paper in warm water until pliable (about 30 seconds), then place on a cutting board and pat dry.
  
  Place 3 shrimp halves along the center of the wrapper, top with some noodles, herbs, cucumber, green onions, and lettuce. Fold the bottom edge of the wrapper over the filling, then fold the sides in and roll into a tight bundle. Cut in half and serve with peanut sauce.

Votes: 5