Fresh shrimp and pork rolls

30分 · 3人分

Nothing gets fried here, just boiled and rolled. Eat them the same day, since the wrappers go stiff in the fridge.

材料

• 300 g Tiger prawns
• 200 g Pork belly
• 12 sheets Rice paper wrappers
• 200 g Fresh rice vermicelli
• 100 g Lettuce
• 50 g Thai basil and garlic chives
• 3 tbsp Hoisin sauce
• 1 tbsp Peanut butter
• 30 g Roasted peanuts
• 2 cloves Garlic

作り方

1. Simmer the pork belly in lightly salted water for about 15 minutes, cool it, then slice thin.
2. Boil the prawns for 2 minutes until they just turn, peel them and split each one lengthwise.
3. Blanch the vermicelli, rinse under cold water and drain it well.
4. Fry the minced garlic, add the hoisin, peanut butter and 100 ml water and simmer 3 minutes until it thickens. Cool it and top with crushed peanuts.
5. Dip a wrapper in water for 2 seconds and lay it on a damp board. It keeps softening while you work.
6. Lay lettuce, noodles, pork and herbs across the lower third. Roll once, then fold in both sides.
7. Place two prawn halves cut-side down on the remaining flap and finish the roll, firm but not so tight that the wrapper tears.

Fresh shrimp and pork rolls →