FA+
Shop
399
Views
Views
17
Favorites
Favorites
Category
Photography / Still Life
Species Newt
Size 1280 x 960
File Size 266.9 kB
Report this content
More from chrismukkah
...with Hoisin-Peanut Dipping Sauce, which will be the next submission :3
Taken from Spring Entertaining, from Cooks Illustrated, 2011
3 ounces dried vermicelli style rice noodles
2 1/2 tablespoons juice from 1 lime
1 1/2 tablespoons fish sauce
1 teaspoon sugar (didnt use)
1 large carrot, peeled and grated on large holes of a box grater (julienned myself)
1/3 cup coarsely chopped roasted unsalted peanuts (out of the jar)
2 fresh Thai, serrano or jalapeno chiles, seeds and ribs removed, minced
1 large cucumber, peeled, seeded and sliced into matchsticks (cubed them- I like the crunchy cukes, sue me :P)
8 (8-inch) round rice paper wrappers (used wonton wrappers...nope that didnt work XD)
1/2 cup loosely packed mint leaves, torn into pieces (didnt use myself, but dont let that stop you)
1/2 cup loosely packed fresh cilantro, chopped rough
4 large leaves red leaf or Boston Lettuce (used red leaf), sliced thin (another rough chop there)
1/2 pound cooked extra large shrimp, chilled and sliced in half lengthwise
(I used the pre-cooked, pre-frozen already in the bag)
Hoisin-Peanut Dipping sauce (next submission)
To make:
~ Prep the veggies first folks! Slice, chop, julienne, etc.- but doing this ahead of time will save you a LOT of headaches after! As for the nuts- just get a ziploc, throw them in a bag, seal, and then give them a good couple of whacks!
1.) Bring 4 quarts water to boil in a large pot. Remove boiling water from heat, add rice noodles and let stand, stirring occasionally until noodles are tender, about 10 minutes.
However- What I ALSO did, while it cooked the noodles off from the heat- was use a separate metal colander, put it directly over the noodles and put in the frozen shrimp. This does two things: 1.) It unfreezes and 'cooks' the shrimp and 2.) adds a nice shrimpy essence to the noodles. Once those 10 minutes are up though- drain the shrimp and let them chill in a separate bowl!
2.) Whisk lime juice, fish sauce and sugar together in small bowl until sugar dissolves. Toss 2 tablespoons lime juice mixture with noodles. In medium bowl, toss 1 more tablespoon of lime juice mixture with carrots, peanuts and chilies. Mix cucumber with remaining 1 tablespoon of lime juice (Didnt do, I'd rather have the cuke speak for itself!)
3.) Spread clean, damp kitchen towel on large work surface. Fill 9-inch pie plate with 1 inch of room-temperature water. Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay softened wrapper on towel.
IF YOU ARE USING THOSE FRESH WONTON WRAPPERS INSTEAD DO NOT DO THIS STEP! If you do, it'll just fall apart- just wrap them up as they are (2 wrappers at a time, preferred)!!
4.) Then just scatter the lettuce, mint, cukes, cilantro (in layers) along with noodles, top with cooked shrimp, and sprinkle the nuts on top, carefully roll it all up and plate!
5.) Serve with sauce (separately) and enjoy!
Taken from Spring Entertaining, from Cooks Illustrated, 2011
3 ounces dried vermicelli style rice noodles
2 1/2 tablespoons juice from 1 lime
1 1/2 tablespoons fish sauce
1 teaspoon sugar (didnt use)
1 large carrot, peeled and grated on large holes of a box grater (julienned myself)
1/3 cup coarsely chopped roasted unsalted peanuts (out of the jar)
2 fresh Thai, serrano or jalapeno chiles, seeds and ribs removed, minced
1 large cucumber, peeled, seeded and sliced into matchsticks (cubed them- I like the crunchy cukes, sue me :P)
8 (8-inch) round rice paper wrappers (used wonton wrappers...nope that didnt work XD)
1/2 cup loosely packed mint leaves, torn into pieces (didnt use myself, but dont let that stop you)
1/2 cup loosely packed fresh cilantro, chopped rough
4 large leaves red leaf or Boston Lettuce (used red leaf), sliced thin (another rough chop there)
1/2 pound cooked extra large shrimp, chilled and sliced in half lengthwise
(I used the pre-cooked, pre-frozen already in the bag)
Hoisin-Peanut Dipping sauce (next submission)
To make:
~ Prep the veggies first folks! Slice, chop, julienne, etc.- but doing this ahead of time will save you a LOT of headaches after! As for the nuts- just get a ziploc, throw them in a bag, seal, and then give them a good couple of whacks!
1.) Bring 4 quarts water to boil in a large pot. Remove boiling water from heat, add rice noodles and let stand, stirring occasionally until noodles are tender, about 10 minutes.
However- What I ALSO did, while it cooked the noodles off from the heat- was use a separate metal colander, put it directly over the noodles and put in the frozen shrimp. This does two things: 1.) It unfreezes and 'cooks' the shrimp and 2.) adds a nice shrimpy essence to the noodles. Once those 10 minutes are up though- drain the shrimp and let them chill in a separate bowl!
2.) Whisk lime juice, fish sauce and sugar together in small bowl until sugar dissolves. Toss 2 tablespoons lime juice mixture with noodles. In medium bowl, toss 1 more tablespoon of lime juice mixture with carrots, peanuts and chilies. Mix cucumber with remaining 1 tablespoon of lime juice (Didnt do, I'd rather have the cuke speak for itself!)
3.) Spread clean, damp kitchen towel on large work surface. Fill 9-inch pie plate with 1 inch of room-temperature water. Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay softened wrapper on towel.
IF YOU ARE USING THOSE FRESH WONTON WRAPPERS INSTEAD DO NOT DO THIS STEP! If you do, it'll just fall apart- just wrap them up as they are (2 wrappers at a time, preferred)!!
4.) Then just scatter the lettuce, mint, cukes, cilantro (in layers) along with noodles, top with cooked shrimp, and sprinkle the nuts on top, carefully roll it all up and plate!
5.) Serve with sauce (separately) and enjoy!
Category Photography / Still Life
Species Newt
Size 1280 x 960px
File Size 266.9 kB
I can't. I'm not that good a cook. But I will tell you what I remember.
These were large, skinless chicken wings with the meat detached on one end of the bone, then folded over a filling of crab meat and onion, them dipped in a tempura-like batter and fried. It was then served with a hot and sour sauce. The meat itself was mild. It got its kick from the sauce.
There was only on restaurant in Bethesda, MD, that sold this dish and they closed back in 1985. I have been looking for this dish ever since.
sigh
These were large, skinless chicken wings with the meat detached on one end of the bone, then folded over a filling of crab meat and onion, them dipped in a tempura-like batter and fried. It was then served with a hot and sour sauce. The meat itself was mild. It got its kick from the sauce.
There was only on restaurant in Bethesda, MD, that sold this dish and they closed back in 1985. I have been looking for this dish ever since.
sigh
Actually, I think it was a Thai/Vietnamese restaurant. The combination was popular at that time. It might have been called the Thai House, but I definitely remember that the building it was in was called the "Woodmont House" and was located on Woodmont Avenue in Bethesda, Maryland. If that is any help. From about 1980 to 1984 or thereabouts.
Comments