This was my dinner tonight. Creamy salsa shrimp with a salad filled of feta cheese, almonds and broccoli.
Recipe for the shrimp:
1 bag pre cooked shrimp, frozen (approx 35 shrimp)
2 tbsp olive oil
1/2 cup salsa
2 tbsp cream cheese
run shrimp under water to thaw a bit, pre heat pan on stove with 2 tbsp oil, put in shrimp, season with salt and pepper or whatever you like, may have to drain off extra water if the shrimp aren’t fully thawed. add salsa and cream cheese, stir together and VOILA :)
my own recipe hahah, enjoy.
Nem ran/ Hanoi Spring Rolls
- 200g minced pork
- 200g crab, minced
- 200g shrimp, chopped
- 1 onion, chopped
- 1 clove garlic, chopped
- 6 dried tree-ear mushrooms, soaked in water for 30 minutes, julienned
- handful of kohlrabi or carrots, grated finely
- handful transparent noodles, soaked for 20 minutes in hot water or until they feel supple
- 1 tbsp fish sauce
- 1 tsp sugar
- pepper and salt (to taste)
- 20 dried round rice papers, 20 cm in diameter
- 1 egg white
In a large bowl mix the minced pork, crab, shrimp, onion, garlic, mushroom, kohlrabi, and the transparent noodles. Season to taste with fish sauce, sugar, pepper and salt. Knead all this with your hands until all ingredients are well-mixed.
Fill a bowl with warm water and soak a sheet of rice paper in it for 30 seconds, or until it is soft. Put the sheet on a work surface, preferably a porous one, such as wood. Alternatively, you can put it on a damp towel.
Take 2 tablespoons of the filling and put it on the rice paper. Roll up the rice paper, fold the ends inward and stick them together with a little egg white.
In a wok, heat 1 litre of vegetable oil to a temperature of 175 C. Fry the spring rolls for 5 minutes (or until they are golden brown) on both sides.
Serve with lettuce, soya bean sprouts, and fresh herbs, and a bowl of nouc cham.