Savory morsels – Rice paper rolls with shrimps, scallops, shitake and lime soy dipping sauce
Bouchées savoureuses – Rouleaux farcis aux crevettes, saint-jacques, shitake – sauce au citron vert et soja
Those little pannequins are so light and delicious that when you start eating one, you cannot stop eating them. It’s the same concept as Asian rolls, with rice flour sheets and stuffed with a mixture of vegetables and seafood, thos are enhanced with sesame oil and ponzu and grilled in the oven rather than fried. If fried, the rice sheets absorb quite a lot of oil and I really don’t like the feeling of having oily texture in my mouth. It’s unpleasant. This stuffing can be used for pot stickers as well, but you would need to use won ton wrappers instead, or make your own dough.
Ingredients for 4 people (8 packets, 2 each)
- 8 large rice sheets
- 1 shallot, minced
- 2 clove garlic, crushed
- 1 tsp ginger, grated
- 5 large shitake
- 2 bok choy, chopped
- 1 carrot, shredded
- 6 large shrimps
- 6 large sea scallops
- 1 tbs cilantro, chopped
- 1 tbs scallion, chopped
- 1 tsp sesame oil
- 1/2 tsp chili oil
- 1 tbs ponzu
- 1 tbs fish sauce
- 1 tbs black sesame seeds
- szechuan pepper
- olive oil for brushing
The lime soy dipping sauce
- 2 tbs light soy sauce
- 2 tb rice vinegar
- 1 tbs fresh lime juice
- 1/2 tbs fine sugar
- 1 tsp finely chopped garlic
Heat sesame oil in a pan, add shallots, ginger and garlic, cook for a while to get the fragrance out, then add shitake and bok choy, cook for about 5 min, then add carrots. The mixture must be cooked but not overcooked, it will get mushy. Set aside.
In another pan, saute the scallops and shrimps, when cooked, cut roughly in chunks and add to the vegetables.
Add all other ingredients and set aside for about one hour or so.
In the meantime, prepare the sauce, mixing all ingredients together.
Dip delicately one one rice sheet in a bowl of cold water, to soften it, then place in a dry flat surface and pat dry to remove extra water and start filling the sheet. Place about 1 1/2 tbs of mixture in the sheet and start folding like a traditional egg roll, but forming squares instead of roll. The technique is the same. Use all the mixture, and place the packages in a oiled tray, brush the top with olive oil and place in a pre-heated oven at 370F for about 10-15 minutes.
Serve hot with sauce.
This entry was posted by silvia on March 12, 2009 at 7:24 pm, and is filed under Appetizers, Fish/Seafood. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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These look incredible. I am definitely going to have to give them a try!
Thanks for sharing.Cheers!