Monday, March 26, 2018
SHRIMP SPRING ROLLS AND YIN YANG MARINATED VEGETABLES
Bring a little bit of Asian flair to the dinner table with this elegant recipe. Fresh, lively flavours come together for a dish that will quickly become a family favourite.
Portion size 4 servings
400 g Arctic Gardens Vegetables for Yin Yang Stir Fry Mix
200 g whole, peeled and deveined cooked shrimp without tails
coriander to taste
8 rice paper sheets
75 mL ponzu sauce
1/3 cup brown sugar
10 black peppercorns
1 teaspoon ground cardamom
1 piece (1 inch) ginger root roughly chopped into piecesÂ
Boil the ingredients for the vegetable marinade and pour the mixture over the vegetables in a bowl. Marinate for at least one hour - ideally half a day in the refrigerator. Remove and discard the pieces of ginger and peppercorns, drain the vegetables when ready to assemble the rolls. Keep the marinade as a dipping sauce for the rolls when serving.
When assembling the rolls, make only one at a time to ensure the best results. Dip a piece of rice paper in warm water, remove excess water then place flat on a cutting board covered with plastic wrap. Place a lettuce leaf and fresh coriander on the rice paper and then three or four shrimp in a line, along with a small portion of marinated vegetables. Fold one side, then fold both ends towards the middle and roll. Repeat until all rolls are ready.
Serve with the marinade as a dipping sauce.?