Ingredients:
For shrimp wraps
- 8 shrimps, about 1/2 lb (250 g);
- 8 extra thin Vietnamese rice wrappers, 10” (25 cm);
- 8 asparagus or persian cucumber, cut to slices/stripes;
- 1/2 cup red pepper or carrot, cut to stripes/julienne;
- 16 basil leaves.
For shallot dipping sauce
- 2 tablespoons thinly sliced shallot;
- 1/2 cup (120 ml) lemon juice;
- 2 tablespoons Japanese vinegar;
- 1 tablespoon Chinese red vinegar;
- 1 tablespoon fish sauce;
- 2 tablespoons liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- Sea salt, adjust to taste;
- 3/4 teaspoon honey, adjust for taste.
Recipe:
Serving for 4 as appetizer
Make 8 pieces
For shrimp wraps
- Clean shrimps and devein;
- Wrap with paper towel to dry and put back to refrigerator until ready to use;
- Branch shrimps in boiling water until turn pink and coil up;
- Split shrimps to two along the back;
- Cut asparagus to thin slices;
- Cut the top and the bottom of red pepper;
- Separate the section and cut to stripes;
- Soak Vietnamese rice wrapper in warm water;
- Don’t let sit in water for too long;
- Take it out and place on paper towel to get rid of water;
- Place some asparagus and red pepper stripes in the center lower portion of the wrap;
- Layer basil leaves and 2 half shrimps;
- Wrap tightly and cut to half in an angle;
- Serve chill with dipping sauce.
For dipping sauce
- Add lemon juice and Japanese rice vinegar to thinly sliced shallot, let it sit for 20 - 30 minutes;
- Add Chinese red vinegar, liquid aminos and fish sauce to the shallot mixture;
- Mix well with sea salt and honey;
- Tasty it and adjust to a balance of your liking.