Grilled Shrimp Wrapped in Rice Paper
Appetizers • Thai
Description
12 rolls
Ingredients
- Garlic 3 cloves
- Shallot 2 pieces
- Sugar 1 tablespoon
- Ocean salt ½ teaspoon
- White Pepper (whole) ¼ teaspoon
- Fresh Mint 0 oz
- Lemon 1 piece
- Fish Oil 2 tablespoons
- Olive Oil 1 tablespoon
- Tiger shrimp in brine 12 pieces
- Banana Leaves 7 pieces
- Rice Paper 12 pieces
- Cilantro 0 oz
- Habanero Pepper 2 pieces
- Courgette 1 piece
- Sweet Chili Sauce to taste
Step-by-Step Guide
Step 1
Soak bamboo skewers in water for 20 minutes, then set aside. Crush the garlic, chop the shallots, zest the lemon, and finely chop the jalapeño peppers. In a medium-sized bowl, mix the garlic, shallots, salt, sugar, peppers, crushed mint, lemon zest, fish sauce, and oil. Shake while mixing. Add the shrimp. Shake well. Cover and chill in the refrigerator for 20 minutes.
Step 2
Cut the lettuce leaves into large squares, peel the cucumber and cut it into long, thin strips.
Step 3
Preheat the grill; take the shrimp out of the refrigerator. Thread them onto the skewers. Generously drizzle with vegetable oil and place over medium heat. Grill, turning to avoid burning, until the shrimp are pink-golden and tender, about 3-4 minutes; transfer to a plate.
Step 4
Dip the rice paper (preferably round sheets, 20 cm in diameter) into a bowl of very warm water. Shake off excess water and place on a work surface. Cover with a few lettuce leaves and 2-3 cucumber strips, 3-4 shrimp, a mint leaf, and cilantro, along with a few chili cubes. Pull the bottom edge of the rice paper over the filling. Roll from left to right to form a cylinder. Repeat with the remaining ingredients. Serve with sweet and sour sauce.
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