1 bn Coriander roots
1 (5cm) piece lemongrass
1 1/2 cl Garlic
1 Red chile; chopped
1 Green chile; chopped
1 (1") piece ginger
1/4 c Coconut cream
10 Prawns
5 Scallops
1/2 tb Lime juice
1 1/2 tb Fish sauce
1 1/2 ts Sugar
3 Lime leaves
8 Shallots; chopped
1 pk Rice paper
1 Papaya
4 tb Lime juice
3 tb Fish sauce
4 tb Soft brown sugar
Fill a coffee grinder with the coriander roots and blitz,
then add the lemongrass, garlic and chillies and blitz
again. Scoop out this mixture and place in a frying pan
with the coconut milk. You want to reduce the liquid a
little, so move the milk around and let it bubble away for
5 minutes. Add the lime juice, fish sauce and sugar and
keep the pan moving.
Cut the scallops and prawns into 1/2 inch pieces and
remove the muscle from the scallops. Add these to the
sauce and keep moving. Let the seafood cook for 1 minute.
Once cooked remove the pan from the heat and transfer
everything to a bowl. Place the bowl over another bowl
filled with iced water. Fold 8 shallots into the sauce.
To soften the rice paper, place the sheets into medium to
hot water for a few minutes.
To make up the rolls, take one piece of rice paper and
spoon some of the filling into the middle of the paper.
Place a piece of coriander and basil at either end of the
paper so that when the paper is rolled up, the leaves
stick out. Roll up the paper carefully.
Peel and cut julienne a papaya and place in a bowl. Add to
it the lime juice, fish sauce and brown sugar and mix to
combine. Serve on a plate on the side of the paper rolls
and with some coriander sprigs.
Uncle Dirty Dave's Archives
MMMMM
... AuH2O! If you know what that means you ARE old!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
