How to: Healthy Appetizer – Shrimp and Mango Fresh Rolls with Peanut Dipping Sauce

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When ordering Thai, I only ever order fresh rolls when it’s warm out.  Not like it’s a rule or anything, but they’re so cool and fresh I want nothing to do with them when I’m in the middle of my winter comfort food zone.

What I’m saying is, it’s finally warm enough for fresh rolls!

DSC_9210Flavour don’t come no fresher than this.

(That was intentionally gangster)

DSC_9216The prep work for fresh rolls is very simple albeit a little bit time consuming.  TOTALLY worth it though and it’s a good opportunity to brush up on those knife skills.

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Simple fresh ingredients.  Gorgeous.  Gets me every time.

Check out the photo tutorial….

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Not too hard, right?

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These rolls are quite large and should be cut in half before serving.  Serve them as an app or eat them for a meal in itself.  The peanut sauce is sorta epic.  Just a warning, you may want to chug it.

DSC_9268Enjoy,

Erin

Shrimp and Mango Cold Rolls with Peanut Dipping Sauce

Serves 16-20
Prep time 45 minutes
Website Adapted from Chow.com

Ingredients

Cold Rolls

  • 1lb 31-40 count shrimp (peeled and deveined)
  • 200g vermicelli rice noodles
  • 22cm rice papers
  • 1 mango (peeled and cut in to ¼ inch slices)
  • ½cucumber (cut in to ¼ inch slices)
  • 6 green onions (white and green parts sliced thinly length wise)
  • fresh basil leaves
  • fresh mint leaves

Peanut Dipping Sauce

  • 1/3 cup peanut butter (I used commercially prepared but natural works too, just add 2 tsp of honey to the recipe)
  • 1/3 cup plus 2 Tbsp water
  • 1.5 tablespoons fresh lime juice
  • 1 tablespoon hoisin sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sriracha hot sauce (or more to taste)

Note

31-40 count shrimp means there are 31-40 shrimp in one pound.

Directions

Peanut Sauce
1. Whisk all of the ingredients together in a bowl and set aside.
Cold Rolls
2. Bring a medium saucepan of water to a boil. Add shrimp and cook for about 90 seconds, until opaque. Drain and run under cold water. Pat dry with a paper towel. Cut each shrimp in half with a sharp knife.
3. Bring a medium pot of water to a boil. Remove from heat, add vermicelli noodles and allow to sit for 2 minutes. Drain and run under cold water to cool.
4. Arrange all of the ingredients on a large work surface. Place a clean kitchen towel on the work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
5. Working quickly, layer each of the ingredients in the centre of the rice paper wrapper leaving about 1.5 inches on either side. Fold each side over and roll the wrapper from one end to the other.
6. Place finished rolls on a parchment lined cookie sheet about ½" apart and cover with a clean damp towel or moistened paper towels while working.
7. These can be served immediately or made up to a day in advance. Be sure to cover the finished rolls with a damp towel or paper towels and plastic wrap tightly to keep moisture in.

 

 

How to: Quickie Meal – Marinated Grilled Shrimp

Seafood is an awesome choice for summer cooking.

Mainly because it can be cooked at lightening speed.

Meaning, minimal exposure to hot open flames and stovetops.

Meaning, it will only be the natural suffocating heat wave that kills you.

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I promise, these skewers will be on and off the grill in less than 5 minutes.

Even still, in this heat, make sure you’re well hydrated before you fire up the BBQ.

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These marinades came together in a snap.

The chipotle lime option is made with made with, wait for it…lots of lime.  Lime juice, or any acid for that matter will cook your shrimp while it marinates, so you’ll want keep marinating time to a maximum of 15 minutes.  Even in this short time, you’ll notice the flesh of the shrimp turning white. I found they took slightly less time to cook through than the thai shrimp.

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The thai shrimp marinade is essentially the same base I use for my thai curries.  What a revelation using it for a marinade! It imparts a really mellow sweet and spicy flavour and the coconut milk keeps the shrimp super moist.

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The shrimp I bought were frozen deveined 16-20 count.  The count indicates how many shrimp in a pound. The lower the number, the bigger the shrimp.  I peeled them myself once thawed while keeping the tail intact for aesthetic reason.

Dem tails are purdy. 
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I cannot stress the importance of a well oiled grill enough.  I use a long silicone brush to ensure the grill surface is thoroughly oiled.

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And once they’re on there, don’t go away! Four minutes goes by in a flash.  Have a clean plate ready to go for when the shrimp are done.

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These are a great appetizer or dinner option.  They would also be perfect in a salad.  I’m currently obsessed with mango salsa (mango, lime juice, red onion and parsley), so on it went with delicious results.

Erin

Marinated Grilled Shrimp

Serves Makes 8 skewers
Prep time 25 minutes
Cook time 5 minutes
Total time 30 minutes
Website Chipotle Lime marinade adapted from Closet Cooking

Ingredients

  • 2lb uncooked, peeled, deveined 16-20 count shrimp (keep tail on for a nice presentation)
  • canola oil (for the grill)

Chipotle Lime Marinade

  • 1 chipotle in adobe sauce (chopped)
  • zest and juice of 2 limes
  • 1 teaspoon cumin
  • 2 cloves garlic (minced)

Thai Red Curry Marinade

  • 1/2 can coconut milk
  • 1 tablespoon thai red curry paste
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • This recipe adapted from http://www.eliseskitchen.com/?p=148

Note

Canned chipotle in adobo sauce can be found in the mexican section at most grocery stores.  I never use more than 1 or 2 in a recipe since they're so spicy so I freeze the remainder on a cookie sheet and then transfer them to a plastic baggie.

Directions

1. If using wooden skewers, ensure they have been soaked in water for at least 1 hour prior to grilling.
Combine ingredients for chipotle lime marinade and thai red curry marinade in two seperate bowls.
2. Add 1 pound of shrimp to each bowl, stir until shrimp are well coated. Allow to marinate in the refrigerator for 15-20 minutes (no longer).
3. Thread 5 shrimp onto each skewer. Over high heat on a well oiled BBQ grill, cooked shrimp for about 2 minutes per side, until just cooked through.
4. Serve as an appetizer or along with quinoa and mango salsa for a full meal.