My beautiful, home made Shrimp Rolls
Unlike on a usual Saturday when I choose to relax and do nothing, today I was very productive. I changed banks (bye-bye Bank of America, hello Chase), and by following Ramsay’s guidance and steps, I made Shrimp Rolls too.
Cooking the shrimps was the first step. For me, this was the scariest part, since I’ve never cooked shrimp before and I’m always a little afraid of new things. But it actually was easy, and I ended up with cute, pink little shrimps in a curled up position.
This time I bought my shrimps ready prepared, but next time I’ll try to prepare them myself. Looking at this video I kinda just want to buy a couple prawns and try it now.
Then I made the the dipping sauce. No rolls are real rolls without a dipping sauce. You can just play lazy and use soy sauce, but where’s the challenge from that?
Secret ingredient: home grew garlic (thank you, Sara!)
I supposed to use chili pepper, but I couldn’t find that in the store, so I bought something else and used dried chili pepper seeds. I mixed the rice vinegar, fish sauce, sugar, scallion, garlic, chopped cilantro and mint in a bowl.
Because of the fish sauce it’s surprisingly salty, but that flavor actually compliments the rolls.
I also cooked rice noodle for the first time. You know how you murder the core purpose of spaghetti by breaking the pasta? Well, to put the rice noodles in the shrimp rolls, you have to chop them into bite size pieces.
After chopping up the noodles and shrimps, I added all other ingredients (Boston lettuce, carrots, cilantro, mint, scallion, Thai basil, lime juice, and a couple table spoon of dipping sauce) and mixed them together in a big bowl.
You can totally eat this as a pasta salad, but that wouldn’t be fun
I spent like an hour wandering around in one of the city’s biggest grocery store looking for spring roll wraps without any success, so I had to call up my work pal, Mr Dan! and ask for help. Fortunately, he had some at home so my day was saved.
Just like in Ramsay’s cook book – I think he would be proud of me (and himself) if he saw this.
And after 15 rolls, I run out of wraps and had to retire from the kitchen. I hope my “Star Trek Catan” playgroup tomorrow will enjoy my Shrimp Rolls. I really made them with love.