Search for anything:

Rice Paper Shrimp Parcels With Citrus Soy Vinaigrette

shrimp

1 tablespoon butter or margarine
1 clove garlic; minced
1 small onion; finely chopped
2 stalks celery; diced 1/2 inch
1/4 cup coconut cream (optional)
1 small hot red chili; seeded, finely chopped
1 tablespoon chopped cilantro
2 shallots; minced
1/2 pound cooked shrimp
1 1/2 tablespoons lime juice
16 small (6-inch) rice paper wrappers
----CITRUS SOY VINAIGRETTE----
1/2 cup vegetable oil
1 tablespoon sesame oil
1 large shallot; finely chopped
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon liquid honey
1 tablespoon chopped cilantro
juice of 1 orange
juice of 1/2 lemon
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel

Melt butter or margarine in a saucepan over medium heat until bubbly. Add garlic, onion and celery; cook 5 minutes or until slightly softened. Add coconut cream, if using; cook for a further 2 minutes. Add chili, cilantro and shallots. Mix in the shrimp and lime juice. Set aside. To make vinaigrette: Whisk together all ingredients; set aside. To prepare the rice paper wrappers: paint 2 or 3 wrappers at a time with cold water. Allow to sit on counter for a few moments until softened. Place 1 tablespoon of the shrimp filling in the centre of each wrapper; fold or roll into a parcel. Place parcels, seam-side down on a tray. Continue process with other wrappers until all filling has been used. Cover parcels with a slightly damp cloth to prevent them from drying out. The parcels are best served at room temperature, but if they need to be refrigerated, cover them tightly with plastic wrap. Serve parcels with vinaigrette for dipping. Note: These parcels can also be deep fried for a crispy texture. When folding parcels, seal with egg white before deep frying.

Contributor: Nathan Fong - Save-on-Foods' Appeal

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU