Shrimp And Rice Sausages With Vietnamese Dipping Sauce Food

SHRIMP AND RICE SAUSAGES WITH VIETNAMESE DIPPING SAUCE

Steps:

• 1 English cucumber, cut in half lengthwise, thinly sliced into half-moons 1. In a large bowl whisk 1 tablespoon oil, the fish sauce, and sugar until the sugar dissolves. Stir in the scallions, baking powder, and pepper (the mixture will foam slightly). Chop the shrimp into a chunky paste. Add the shrimp and rice to the scallion mixture and mix thoroughly. Working with 2 tablespoons at a time, shape the mixture into 24 to 30 two-inch long sausages and place on an oiled sheet pan. Brush the top of each sausage with oil. 2. In a small, nonreactive bowl whisk the sauce ingredients until the sugar is dissolved. 3. Prepare a two-zone fire for low heat (250° to 350°F) and preheat the grill pan on the cooking grate over direct heat. 4. Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, close the bottom vent on the grill and leave the top vent half open. Place the sausages in a single layer on the grill pan and cook over direct low heat, with the lid closed as much as possible, until the sausages are plump, opaque, and golden, 6 to 8 minutes, turning once. Remove from the grill. 5. Place each sausage on a lettuce leaf and top with mint, carrots, and cucumber. Drizzle with the sauce or use sauce for dipping. Serve warm or at room temperature.

DIRTY RICE WITH SAUSAGE AND SHRIMP

Steps:

• Heat oil over medium-high heat in a deep, heavy skillet with a close-fitting cover.
• Add diced onion, celery, diced bell pepper, and garlic, and saute until well-browned, stirring often.
• Add sausage and chicken livers. Cook, stirring often, until sausage is well-browned.
• Add reserved liquid from mushrooms and scrape bottom of pan.
• Add thyme, red pepper flakes and black pepper. Stir in mushrooms, chopped onion, and chopped bell pepper. Cook until onions are slightly softened.
• Stir in rice. Cook, stirring, about 1 minute.
• Add stock, stir, and add shrimp.
• Reduce heat to very low. Cover tightly and simmer until liquid is absorbed and rice is cooked, about 40 minutes.
• Let stand 5 minutes before serving.

VIETNAMESE SHRIMP ROLLS WITH CASHEW DIPPING SAUCE

Steps:

• Prepare all ingredients before assembling rolls.
• If using, combine the mayonnaise, Thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed.
• Cook the rice vermicelli according to the packet directions until al dente, rinse in cold water, drain well, and chop into 2” to 3” lengths.
• Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving ¾ cup soaking liquid.
• Remove and dispense of stalks, and thinly slice caps.
• Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.
• Season mushrooms with soy sauce and sugar, set aside and let cool.
• Add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside.
• Place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface.
• Fill a shallow casserole dish with warm water.
• Immerse rice wrappers, four at a time, into the water until pliable (about 45 seconds).
• Arrange wrappers on paper towelling to drain, but keep moist by placing a damp paper towel over each wrapper.
• Working one wrapper at a time, thinly spread some of the mayonnaise/red curry mixture (if using) with a knife over the lower 1/3rd of the rice wrapper.
• Top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, alfalfa and lettuce.
• Roll the rice wrapper over once, tightly, from bottom, then fold in the two sides to completely enclose the filling.
• Continue folding the wrapper over until completely rolled.
• Place finished roll seam-side down on a serving plate, and cover with a damp paper towel to prevent spring rolls from becoming dry before serving.
• Slice each roll diagonally in half, to serve.
• Serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water.
• Cashew Dipping Sauce: Toast the cashew nuts on a cookie sheet in a 400-degree F oven until golden, then chop finely.
• Combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring.
• Remove from heat, add remaining ingredients and mix well.
• Add as much or as little dried red pepper flakes, according to your preference.
• Correct consistency with a little extra water if necessary.

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.