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Ginger Poached Shrimp with Mango Noodle Salad and Spring Rolls

Food Network Canada
YIELDS
4 servings
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Ingredients

Ginger Poached Shrimp

1
Tbsp vegetable oil
2
clove garlic, sliced
1
shallot, sliced
12
medium sized shrimp, peeled, deveined, tails removed, sliced in half lengthwise
1
green and red medium hot Serrano chile
1
tsp sesame oil
juice of ½ lime
½
tsp freshly grated ginger
salt

Mango Noodle Salad

1
pkg cellophane noodles (250g)
4
green onions, thinly sliced on the bias
2
firm and not fully ripe mangoes, peeled and julienned
1
chayote, julienned
½
cucumber, julienned
½
red onion, thinly sliced, soaked in cold water for 10 minutes and drained
½
cup cilantro leaves
cup cashews, toasted and crushed

Spring Rolls

2
Tbsp vegetable oil
3
cup sliced shitake mushrooms, stems removed
1
clove garlic, finely chopped
3
green onions, finely chopped
1
Tbsp chopped ginger
10
oz minced pork
2
tsp balsamic vinegar
1
tsp sesame oil
1
tsp fish sauce
1
tsp sugar
1
tsp cornstarch
salt and white pepper
2
-40/10 rice paper wrappers
vegetable oil, for frying

Dipping Sauce

½
cup fish sauce
½
cup water
¼
cup sugar
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Directions

Step 1

In a medium sauté pan, heat vegetable oil over medium heat. Add garlic and shallot and cook 2-3 minutes or until lightly coloured.

Step 2

Add shrimp and chiles and cook 1-2 minutes, tossing occasionally.

Step 3

Add sesame oil, lime juice and ginger. Stir to combine. Remove from heat and season with salt. Reserve

Step 4

Soak cellophane noodles in warm water for about 20 minutes. Drain well, and using a pair of scissors, snip noodles into shorter lengths.

Step 5

In a large bowl, toss green onions, mangoes, chayote, cucumber, red onion and cilantro. Add ½ cup dipping sauce to coat(see recipe below).

Step 6

Place salad mixture over a bed of cellophane noodles. Top with reserved chile shrimp, and cashews.

Step 7

In a medium skillet, heat vegetable oil over medium high heat. Add mushrooms and sauté 3-4 minutes or until mushrooms are soft.

Step 8

Add garlic and sauté another 2-3 minutes, or until garlic is fragrant.

Step 9

Remove from heat and stir in green onions and ginger. Allow mixture to cool.

Step 10

When mixture has cooled, add minced pork, balsamic vinegar, sesame oil, fish sauce, sugar, cornstarch, salt and white pepper. Work pork mixture with hands, forming a ball and throwing back into bowl, from a distance, about 10 times. This will allow the meat to bind together.

Step 11

In batches, soak rice paper wrapper in warm water, about 5 at a time. Remove from water, and lay on a work surface to allow papers to dry out slightly.

Step 12

Place 3 tbsp of pork mixture in a 3-inch long log across the bottom of the wrapper (about 1 inch from the bottom). Fold bottom of wrapper over filling, and then fold in sides of wrapper over filling. Roll up tightly, pressing to seal edge. Repeat with remaining wrappers and pork mixture.

Step 13

In a heavy large pot, pour oil to a depth of 4 inches. Heat to 350 F. Working in batches, fry rolls in oil, 5-8 minutes or until crispy and light golden brown. Drain on paper towel. Repeat with remaining spring rolls. Serve with dipping sauce.

Step 14

In a small bowl, combine all the ingredients.

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