Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce
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Last night on my way home I stopped at a Vietnamese restaurant where I used to eat pho. I stopped eating there because of the tiny portions (see my post about it by clicking this link: ….Pho….
Knowing that I would be disappointed by the skimpy pho, I placed my hope into an order of summer rolls…….
Well, the same crappy principle as with the pho (a ton of stock, a tiny amount of anything else); only this time, there was a ton of wrapper (2 per roll !) and just a tiny bit of filling. I could have kicked myself for not following my own previous advise to avoid this place.
So, what’s an old cook to do? Well of course, make my own version of rice paper rolls 🙂
Mind you, these are NOT Vietnamese summer rolls! And, because of their plumpness, rather than eating them by hand, I suggest you use a fork in order to have a less messy encounter with these babies. 🙂
However, these rolls consist of the exact amount and ratio of ingredients I craved when I ordered the rolls in the restaurant and was so badly disappointed:
A small amount of wrapper, LOT’S of noodles and shrimp, and NOT drowned in fish sauce and basil. Ahhhh, the good life ! 🙂
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Bon Appétit ! Life is Good !
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P.S.
If you prefer the more traditional skinny shape, just arrange the filling accordingly.
P.P.S.
I am still hoping to find a decent Vietnamese restaurant around here 🙂
>Hans’ Peanut Sauce
This recipe may not be the most authentic, but it’s really, really good.
Serve it as a dipping sauce, over hot or cold noodles or as a salad dressing.
- 3/4 cup creamy peanut butter
- 1/2 cup plus 2 tablespoons water
- 3 tablespoons hoisin sauce
- 2 tablespoons freshly squeezed lime juice
- 4 1/2 teaspoons soy sauce
- 1 tablespoon sugar
- 2 1/4 teaspoons chili paste
- ½ teaspoon garlic paste
- 1/4 teaspoon toasted sesame oil
Whisk all the ingredients together in a medium bowl. Store covered in the refrigerator until ready to use. Whisk again before serving.
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<Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce
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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- slice 1 lb medium size cooked shrimp in halves
- soak 8 oz rice sticks in hot water until soft, drain, mix with the shrimp (reserve 12 halves for garnish, 2 inside the rool and one on top), fine julienne of 1/4 red pepper and 1/4 yellow pepper, fine julienne of 1/4 red onion and 3 ea finely sliced basil leaves, dress with rice vinegar, fish sauce, chili pepper, kosher salt and sesame oil to taste
- prepare the peanut sauce according to the recipe on this page
- the good stuff……
- rice peper sheets
- soak 1 sheet at the time in warm water until pliable
- remove to a work surface
- add a bit if peppers, cucumber and two half shrimp
- top with the salad
- fold both sides over the top, then roll tight
- recipe will produce 4 “fat” rolls or 8 thin rolls; serves 2
- Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce
- Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce
- Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce
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Rice Sticks
Braised Teriyaki Chicken With Spicy Rice Sticks
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Braised teriyaki chicken tastes more intense of teriyaki sauce than grilled or sautéed teriyaki chicken, because the braising process allows the sauce to penetrate the meat much better than marinating and then grilling or sauteing would.
However, if you only like your chicken skin crisp, this preparation might not be for you. But if on the other hand you do like the texture of a braised chicken skin (think coq au vin as a reference) and if you love the braising liquid/sauce from a well-seasoned braised dish (again, think of the great sauce a coq au vin will provide), this “Braised Teriyaki Chicken With Spicy Rice Sticks” will make you happy. The additional sauce from the chicken provides a wonderful coating to the already flavorful rice sticks.
Superb food, achieved with small effort and in little time. Life is Good !
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Bon Appétit ! Life is Good !
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Click here for more Teriyaki Dishes on ChefsOpinion
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Click here for Coq Au Vin on ChefsOpinion
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Braised Teriyaki Chicken With Spicy Rice Sticks
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Braised Teriyaki Chicken With Spicy Rice Sticks
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Braised Teriyaki Chicken With Spicy Rice Sticks
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- pour enough boiling water over a 8 oz pack of rice sticks, let steep until al dente, about 8 minutes
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- drain rice sticks, toss with 1 tblsp chili oil and 1 tblsp sesame oil
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- season 3 ea boneless chicken legs with kosher salt, garlic paste and sriracha sauce to taste
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- saute the chicken legs on both sides in 1 tblsp peanut oil
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- add 1/3 cup teriyaki sauce and 1/3 cup chicken stock, simmer covered until chicken is cooked through, about 10 minutes; check/adjust seasoning
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- meanwhile, stir fry 1 cup finely sliced bell peppers with 1/3 cup finely sliced yellow onion in 2 tblsp peanut oil, season with1 tsp garlic paste and kosher salt to taste, stir fry another minute
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- add the rice sticks, stir fry another minute, check/adjust seasoning
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- plate the rice sticks on a serving platter
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- top with the chicken legs and the teriyaki braising sauce, garnish with herbs or sprouts of your choice ; serves 3
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- Braised Teriyaki Chicken With Spicy Rice Sticks
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- Braised Teriyaki Chicken With Spicy Rice Sticks
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- Braised Teriyaki Chicken With Spicy Rice Sticks
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Fiery Midnight Snack – Chilli-Noodles With Seafood And Egg
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Here is the thing – if yo are able to use anything fresh in preparing food – not frozen, not canned, not otherwise preserved – that’s usually the best way to go (although not always).
But, as I have mentioned before, we are not always so lucky as to have access to fresh, unprocessed food. Then, it is my honest opinion that as long as you use good quality preserved food, you will be able to prepare great dishes – just don’t skimp on the quality of the ingredients.
Having said that, if you have a well stocked larder and freezer, you are ready to prepare a wide variety of wonderful dishes without being a slave to store opening hours and store offerings.
Last night for dinner I shared a prosciutto sandwich with Bella at around 9.00 pm. Usually I can withstand any temptation of more food after that time of day, but while setting up to watch a great movie (A simple Plan) , hunger struck me with all its nasty temptations, (Bella of course is always in that state) :-), so I decided to whip up something fierce and satisfying for the both of us.
My larder revealed (among a lot of other goodies) rice noodles (Bánh phở), canned octopus, canned anchovies and canned mussels. In the freezer I had some leftover homemade lobster balls and a bag of titi shrimp. Together with fresh chilies, scallion and onions as well as garlic paste, grated ginger, chili paste, chili oil and sesame oil, this made for a very fiery, very satisfying midnight snack which, after the end of the movie, motivated Bella and I to go on a 1,5 hour early morning walk from 2.30 am to 4,00 am. Life is good !
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Bon Appetit ! Spice-up your Life !
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Chili-Noodles With Seafood And Egg
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Chili-Noodles With Seafood And Egg
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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How to cook rice noodles:
Place rice noodles in a deep bowl. Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged. Stir the noodles to prevent from sticking. Check often to see if they’re cooked through. This will take 1 – 10 minutes, depending on the thickness of the noodles. Once the noodles are tender, drain and rinse with cold water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you’re not going to use them right away. If you use the noodles in a stir-fry, under-cook them or they will become mushy. If used for soup, you can cook the noodles straight in the soup.
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- steep noodles in boiling water, drain, rinse with cold water
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- whisk whole eggs with kosher salt
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- saute sliced onions until light brown, add chopped anchovy fillets, saute until anchovies are dissolved
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- add garlic paste, grated ginger, fresh chillies, scallions, saute until fragrant
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- push vegetables to the side of the pan, add eggs
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- cook eggs until set
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- add noodles, kosher salt, chili paste and chili oil, stir to mix
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- add seafood, stir to mix
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- check / adjust seasoning
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- Chili-Noodles With Seafood And Egg
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- Chili-Noodles With Seafood And Egg
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- Chili-Noodles With Seafood And Egg
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Dirty Rice Sticks
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Here is a variation of “Dirty Rice“, this one done with rice sticks. I am a big fan of dirty rice, but I prefer the dirty rice sticks by far, either as a side dish or main course with a couple of fried eggs on top. Serve with soy sauce and chili sauce on the side.
Bon Appetit ! Life is Good !
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Dirty Rice Sticks
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- saute chopped duck liver and duck gizzard with onion, scallion, garlic paste and grated ginger in peanut oil
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- add soaked rice sticks, a bit of duck stock to moisten the noodles, sesame oil, salt and cayenne pepper, saute until rice sticks heated through
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- Dirty Rice Sticks
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- Dirty Rice Sticks
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- Dirty Rice Sticks
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- Dirty Rice Sticks
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(You don’t have to watch it, just click once) Thank you 🙂
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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup
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Last night I wanted to have a spicy snack at around midnight. Had to be quick and easy. Here is what I prepared. It took about 3 minutes of actual prep time and less than 15 minutes from start to finish. (I had some blanched rapini and cooked lai fen in the fridge from yesterday’s lunch and green lips on the half shell in the freezer). What a convenient product fresh frozen seafood is. If you make sure you buy quality merchandise and handle it with care, frozen seafood will make for a great snack or quick meal in no time. This soup was just awesome 🙂
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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup
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- Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry/Coconut Soup
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Ingredient’s :
Green lip mussels, frozen, on the half shell
Lai fen rice sticks, cooked, tossed with sesame oil
Rapini, blanched, coarsely chopped
Clam juice,
Coconut milk,
Tomato, chopped
Onion, julienned
Chilis, julienned
Scallions, sliced
Almonds, slivered
Limes, juiced
Curry powder,
Turmeric,
Garlic, paste
Ginger, grated
Fish sauce,
Red curry paste, canned
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil, to saute
Method :
Saute onions in peanut oil until translucent, add tomatoes and chilis, saute for one minute. Add curry paste, garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add all other ingredients except mussels, noodles and cilantro and simmer for 7 minutes. Strain. Add mussels and noodles. Return to heat until heated through. Remove from heat. Add fish sauce and scotch bonnet sauce to taste (be careful with the fermented fish sauce, check HERE first). To serve, top with cilantro.
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