How To make Shrimp with Spicy Peanut Sauce
2 tablespoons fresh ginger root
finely chopped
2 garlic cloves :
chopped
1/3 cup red wine vinegar
1/3 cup creamy peanut butter
2 teaspoons hot red pepper flakes
1/2 cup soy sauce
3 cups water -- (3-4)
1 lemon -- sliced
1 1/2 pounds large shrimp
1/2 cup soy sauce
In a blender or food processor, combine the ginger, garlic, vinegar, peanut butter, red pepper flakes, and soy sauce. Process until well blended and chill. The sauce can be made and refrigerated up to 2 days in advance.
In a large saucepan, bring the water to the boil with the lemon slices and soy sauce. Drop in the shrimp, reduce the heat to a simmer, and cook 2 to 3 minutes, or until they turn pink. Drain, peel, and devein the shrimp. Chill them until ready to serve. The cooked shrimp can be refrigerated up to 2 to 3 days. To serve, arrange the shrimp on a platter with a bowl of the sauce and
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Looking for a fresh and light summer meal? These shrimp spring rolls with peanut sauce are the perfect answer! Filled with crisp vegetables and succulent shrimp, these rolls are bursting with flavor. The creamy peanut sauce takes these spring rolls to the next level, adding a savory and slightly sweet finish. Follow along as I show you how to make these tasty spring rolls in just a few easy steps. You'll love the combination of crunchy and tender textures in every bite!
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How To Make Shrimp Spring Rolls With Spicy Peanut Sauce | Rockin Robin Cooks cilantro
Learning how to make shrimp spring rolls is easy and so healthy for you. I'll show you how to make the spicy peanut sauce too.
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These Vietnamese or Thai spring rolls make a great appetizer that you can even make up ahead of time. Make them earlier in the day of your party and then wrap them individually with plastic wrap to keep the rice wrapper from drying out and the rolls from sticking to each other.
These would be great appetizers for your New Years Eve party or anytime.
The spicy peanut sauce really compliments this dish. These are also gluten free as long as you use a gluten free soy sauce.
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You can also fill these spring rolls with any vegetables you like. I'm using carrots, cucumbers, lettuce, basil, and cilantro. You can use parsley, bean sprouts etc. to name a few.
Ingredients:
rice paper rounds, soaked in warm water
1 package of fine rice vermicelli, soaked in hot water to soften, drain
cooked shrimp
1 carrot, thinly sliced
1 cucumber, thinly sliced
3 scallions, thinly sliced
tender lettuce, torn into pieces
fresh basil leaves, torn into small pieces
fresh cilantro, cut into small pieces
Peanut Sauce
1/2 cup peanut butter
1/2 Tbsp. sesame seed oil
1/4 cup soy sauce
4 tsp. sugar
2 cloves garlic, minced
sriracha sauce
1/2 Tbsp. rice vinegar
1 to 2 Tbsp. water or to the consistency you like
Place all peanut sauce ingredients except the water in a food processor and mix. Add water until you get the consistency you like.
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Thanks for watching!
Rockin Robin
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