Recipes Discovered - Recipes

View my experience with this recipe.

Ingredients:

Rolls:

• 2 ounces rice vermicelli
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp - peeled, deveined and cut in half
• 1 1/3 tablespoons chopped fresh Thai basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 2 leaves lettuce, chopped

Chili Fish Sauce:

• 4 teaspoons fish sauce
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 2 tablespoons white sugar
• 1/2 teaspoon garlic chili sauce

Hoisin Sauce:

• 3 tablespoons hoisin sauce
• 1 teaspoon finely chopped peanuts

Peanut Sauce:

• 3 tablespoons finely chopped onion
• 1 small garlic clove, minced
• 3/4 teaspoon dried hot red pepper flakes
• 1 teaspoon vegetable oil
• 3 tablespoons water
• 1 tablespoon creamy peanut butter
• 1 tablespoon hoisin sauce
• 1 teaspoon tomato paste
• 3/4 teaspoon sugar

Directions:

For the Rolls: Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

For the Chili Fish Sauce: In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

For the Hoisin Sauce: In another small bowl, mix the hoisin sauce and peanuts.

For the Peanut Sauce: Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Serve the rolls along side the dipping sauces.

Makes 8 rolls.

Nutrition:

Substitutions:

I added some shredded carrot to the rolls and replaced the cilantro with parsley. For the peanut sauce, I replaced the tomato paste and sugar with a teaspoon of ketchup.

Recipe courtesy of www.allrecipes.com

View my experience with this recipe.

Ingredients:

Marinated daikon and carrots:

• 3/4 cup sugar
• 3/4 cup distilled white vinegar
• 1/4 teaspoon (rounded) salt
• 3 cups matchstick-size pieces daikon (Japanese white radish)
• 3 cups matchstick-size pieces peeled carrots

Chicken:

• 1/4 cup soy sauce
• 6 garlic c:loves, minced
• 4 shallots, chopped
• 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 2 teaspoons five-spice powder
• 2 whole star anise, ground in spice mill
• 6 large skinless boneless chicken thighs

Sandwiches:

• Vegetable oil
• 6 6-inch-long pieces baguette, split lengthwise, some of soft centers removed
• Mayonnaise
• 1 English hothouse cucumber, cut into 6-inch-long 1/4-inch-thick slices
• 1/2 red onion, halved through stem, thinly sliced crosswise, rinsed, drained well
• 12 fresh cilantro sprigs
• 2 jalapenos, thinly sliced crosswise
• Additional soy sauce

Directions:

Marinated daikon and carrots:
Whisk first 3 ingredients in large bowl until dissolved. Add daikon and carrots; toss to coat. Let stand at room temperature 2 hours. (Can be prepared 5 days ahead. Cover and chill.) Drain well.

Chicken:
Mix first 8 ingredients in 13×9x2-inch baking dish. Add chicken; turn to coat. Let marinate at room temperature 1 hour, turning often.

Prepare barbecue (medium-high heat) or preheat broiler. Brush grill rack with oil. Remove chicken from marinade, leaving some still clinging to chicken. Grill or broil chicken until cooked through, about 6 minutes per side. Transfer to plate; tent with foil to keep warm.

Grill or broil cut sides of bread until lightly toasted. Spread mayonnaise on bottom half of baguette pieces. Top with cucumber slices. Top each with 1 chicken thigh, drained daikon and carrots, then onion slices and cilantro sprigs. Sprinkle with jalapeno slices, soy sauce, and ground black pepper. Place top baguette piece over, pressing to compact, and serve immediately.

Makes 6 sandwiches.

Nutrition:

Substitutions:

I did not use the star anise in the chicken marinated, and also used boneless, skinless chicken breast instead of thighs. I didn’t add the cilantro or jalapenos to the sandwiches.

Recipe courtesy of www.epicurious.com