Thai is one of the cuisines that i just couldn’t get right. And Z loves Thai food, may be thats why he signed both of us up for Thai Cooking Class by MasterChef, my valentine’s day gift =) . Although I was pretty bored with chef’s yapping, I did pick up a few tips and tricks. And just handful of these opened up all new possibilities with this yummiest cuisine for me.
Here is my first one from the Thai series: The Summer rolls with peanut sauce.
- 6-8 rice roll wraps, found at asian grocery stores
- 1 cup julienne carrots, as per the chef, julienne = 8 x 8 x 2, which essentially means all pieces should be 1/8″ x1/8″ X 2″ in size.
- 1 cup julienne dicon
- 1 cup small shrimps, cleaned and deveined
- 2 tsp fish sauce
- 2 tsp lemon juice
- 1 tsp brown sugar
- a few cups of hot water
- Mix shrimps, fish sauce, lemon juice and sugar in a bowl. Cover it with paper towel and microwave for 5 minutes. Alternatively you can saute’ the mix on a pan.
- Take hot water in a large bowl. Dip one wrap at a time for 15-20 seconds in the hot water. Take the wrap out and spread it over a cutting board or any other flat and clean surface.
- Place some carrots, dicons and shrimps in one line, in the center of the roll. Do not over stuff. Roll the side towards you over the stuffing then fold left and right sides. finally apply some water to the open edge and seal it. Try to make tight but not very tight rolls.
- Place the rolls in the fridge for a few minutes before serving. Cut them in half and serve with peanut sauce.
- 2 tbsp peanut butter
- 1/2 tsp chili paste
- 2 tbsp water
- 1 tsp fish sauce
- Mix the ingredients well with a fork or in a blender till they form a uniform mix.