Mais Rice Rolls With Shrimp And Mushrooms Food

SHRIMP CHEUNG FUN (RICE ROLLS)

Steps:

• Rice rolls:
• Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt into a large bowl. Mix in the lukewarm water, stirring until a consistency of very thin glue is reached.
• When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed eighth sheet pan. Using a ladle, pour just as much batter in the pan as needed to form a thin, even layer. (The thinner you can keep your roll, the better.) Put 3 medium to large or 6 small shrimp onto each roll, placing them 1 inch from one narrow edge.
• Set up a 12-inch steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil.
• Place the sheet pan in the steamer, cover, and steam for 6 minutes, or until you see bubbles on top of the mixture. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
• Carefully remove the sheet pan from the steamer and set on a work surface (it will be hot, so be prudent). Let cool for a minute or so. Then, using a bench scraper, start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.
• Brush the pan with oil again and repeat until you've used up all the batter.
• When ready to serve, briefly re-steam the rolls for 1 to 2 minutes until hot.
• Sweet dipping sauce:
• Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Spoon atop rice rolls.

SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE

Steps:

• For dipping sauce:
• Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)
• For rice-paper rolls:
• Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool.
• Place rice sticks in large bowl; add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water; drain on kitchen towel. Repeat with 5 more rice-paper sheets, arranging in single layer.
• Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end. Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.
• *Available at Asian markets.

STIR FRIED SHRIMP AND MUSHROOMS

Steps:

• Saute garlic in oil, in skillet or wok for 1 minute.
• Add shrimp, mushrooms and onions.
• Stirfry for 1 minute.
• Stir in broth.
• Cook 2 minutes longer, or until shrimp turn pink.
• Serve over rice.
• Garnish with lemon.

MARIA'S RICE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
• Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

RICE CREPE ROLLS WITH SHRIMP, PORK, AND MUSHROOM

Steps:

• To make the filling, in a skillet, heat the oil over medium heat. Add the onion and sauté for 1 to 2 minutes, or until soft and fragrant. Add the pork, pressing and poking it to break it up into small pieces, and sauté for about 1 minute, or until half cooked. Add the wood ear mushroom, shiitake mushrooms, and shrimp, stir to combine, and then sprinkle in the fish sauce, salt, and pepper. Continue to sauté for 2 to 3 minutes, or until the shrimp turn pink. Transfer to a bowl and set aside for about 45 minutes, or until completely cooled. (The filling may be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Bring to room temperature before using.)
• To make the batter, in a bowl, stir together the cornstarch, tapioca starch, rice flour, and salt. Make a well in the center, pour in the oil and water, and whisk together all the ingredients to make a thin, smooth batter. There should be about 3 3/4 cups. Let the batter rest for 30 minutes.
• Organize your cooking station before you begin making the rolls. Set the batter and oil on one side of the stove and the filling on the other side. Nearby, spread out a dish towel on a countertop and invert a baking sheet on top of it, close to the edge of the counter. You need to use a sturdy baking sheet because you will be banging the skillet against it. Lightly brush the baking sheet with oil. Have ready a platter for holding the finished rolls.
• For each crepe, brush an 8-inch nonstick skillet with 1/4 teaspoon of the oil and place over medium-low heat. The skillet is ready when a bit of batter flicked onto it gently sizzles. Give the batter a good stir and ladle 2 1/2 tablespoons into the skillet, quickly swirling the pan to coat the bottom evenly. Cover and allow the crepe to steam for about 45 seconds and then uncover. The crepe should be translucent, bubbling (or even ballooning), and gently sizzling. (Replace the lid if it is not.) Cook for 30 to 60 seconds more to dry the crepe slightly and help it release. A longer cooking time yields a firmer crepe that releases nice and flat. For a slightly softer crepe, use a shorter cooking time, but keep in mind that it may fall out slightly wrinkled and need to be straightened out before filling and rolling. When the edges have pulled away from the skillet-the crepe will still look wet-pick up the skillet and quickly invert it onto the baking sheet, banging it to release the crepe. Return the empty skillet to the burner to reheat, adjusting the heat as needed. At the beginning, expect to tinker with the heat, the level of which depends on the skillet and the stove. Lower the heat slightly if huge craters form when the batter hits the skillet. Aim for crepes that look like relatively smooth white sheets.
• Once you have banged the crepe out of the pan, immediately turn your attention to filling and rolling it while it is still a bit slippery and easier to manipulate. The slight stickiness helps the crepe to seal. If it didn't fall out flat, do your best to straighten out any wrinkles with your fingers. (It is not that hot.) Fold up the bottom inch of the crepe. At the top edge of that flap, center 1 tablespoon filling, spreading it out horizontally and leaving 1 inch of space on both sides. Fold in the side flaps to cover the filling partially. Lift the bottom edge over the filling, and then roll it up to seal. The finished roll is shaped like a stubby 3 1/2-inch-long cigar, with the filling visible on top. Place the roll on a plate or platter. Before making another roll, brush more oil on the skillet and on the baking sheet. Once you have made a few rolls, you will establish a rhythm for steaming, filling, and rolling. Remember that imperfections are hidden once the crepe is rolled; if one side got bunched up or is particularly wrinkly, fill and roll from that direction. Hide ragged edges by folding them inward.
• To serve, divide the rolls among 4 plates. (You may reheat them in a microwave oven until just warm, not hot.) Garnish with a sprinkling of the pork, followed by the cilantro, and then the shallot. Instruct diners to drizzle the dipping sauce directly onto the rolls. Use chopsticks or a fork and knife for eating.