TOMAMI Shrimp Summer Rolls
#2
fish
starter
difficult
Mike Süsser
F0r 4 Persons
Summer rolls:
8 sheets of rice paper
100 g glass noodles
300 g small prawns, fried and cooled
100 g carrots, peeled and cut into thin strips
Some mint, basil, Thai basil and coriander leaves
Asia dip:
50 g brown sugar
100 ml water
20 ml rice vinegar
2 limes (zest & juice)
20 ml fish sauce
50 ml TOMAMI #2
2 cm ginger
2 pieces red chili
25 ml sesame oil
20 g roasted peanuts, chopped
1 tbsp lightly toasted sesame seeds
Cilantro
method
Peel and grate the ginger, grate and juice the limes, cut the chili into fine rings.
Lightly caramelize the sugar and pour in the water and vinegar. Add the fish sauce and TOMAMI #2 and allow to boil down slightly. Chill, then stir in the oil, toasted sesame seeds, chopped peanuts, and the chopped cilantro. Season with TOMAMI #2 if required.
Pour boiling water over the glass noodles and leave to stand for 5 minutes, then strain. Put a kitchen towel on the work surface and moisten with a little water. Place the rice paper on top and rub the top side with a little water until soft. Cover the rice paper with the glass noodles, carrots and herbs. Place the prawns and glass noodles on top and roll up the leaves into rolls. Make sure that the rolls are wrapped very tightly.
Preparation time: approx. 40 minutes
