I. Ingredients (Including Dressing sauce, Crunchy vegetable, Prawns & Mustard leaves)
1. Dressing sauce
• Rice Vinegar
o 2 tbsp of rice vinegar (giấm)
o 1 tbsp of sugar
o 1/2 tsp of salt
Mix all ingredients until the sugar is dissolved
• To prepare the vegetable dressing, mix half of the sweet and sour fish
sauce with the rice vinegar. Keep the leftovers of sweet and sour fish
sauce as a dipping sauce.
2. Crunchy vegetables
a. Ingredients
• 50g lotus stems (cọng ngó sen), cleaned and cut into 5 cm lengths
• 50g “Bon Bon” stems, sliced in 5cm lengths
• 50g dry “Tien Vua” soaked in water until soft & cut into 5cm lengths
• 50g “cu hu dua” (palm heart), thinly sliced in 5cm lengths
• 40g onion, finely sliced
• 40g carrot thinly sliced
• 30g minced fresh mint
• 30g minced fresh Vietnamese basil
• 40g whole cashews
• 10g stir-fried shallots
b. Direction
Mix all crunchy vegetables, leaves, fried shallots and cashews with all
the dressing prepared as above about 5 minutes, then drain and set aside
3. Prawns
• 8 prawns strung on wooden stick
• Boiled the prawns in salted water and then peel and set aside
4. 8 Mustard leaves
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II. Direction
• 300g crunchy vegetables
• 8 boiled prawns
• 8 mustard leaves
• 8 whole spring onions blanched until soft for fastening
• Divided the vegetables in 8 parts
On a plate place a spring onion under the mustard leaf, then add 1 part of the garniture and wrapped.
Top each roll with a prawn and tie the roll securely with a spring onion
Making dipping sauce - Sweet and sour fish sauce
Ingredients
• 4 tbsp of kumquat juice
• 4 tbsp of sugar
• 4 tsp of Nuoc Mam (fish sauce)
• 1/2 tbsp of chopped garlic
• 1/2 tbsp of chopped red chili
Direction
Mix all ingredients until sugar is dissolved, then add the chopped garlic and chili
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