THAI SHRIMP SPRING ROLLS
Provided by Alton Brown
Time 1h33m
Yield 12 rolls
Number Of Ingredients 20
Steps:
- Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.
- Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.
- Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes.
- Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.
- Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
- Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
- Cut the noodles into small 1 to 2-inch pieces with kitchen shears.
- Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
- Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.
- Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.
THAI SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
- Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
- Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 600, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 183 milligrams, Sodium 921 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Protein 30 grams, Sugar 10 grams
THAI-INSPIRED RED CURRY SHRIMP
Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!
Provided by babyluv26
Categories Main Dish Recipes Curries Seafood
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
- Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g
THAI SHRIMP ROLLS
These are easier to roll if you put the lettuce down first, but when you get the knack of rolling them, try putting 2 shrimp against where they will show when rolled up--most attractive for serving to guests!
Provided by SharleneW
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside.
- To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.
- Drain well.
- Trim fibrous ribs from lettuce leaves to flatten leaves.
- Add hot water to a large, shallow dish to a depth of 1 inch.
- Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
- Place sheet on a flat surface.
- Arrange 1 lettuce leaf over sheet.
- Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
- Fold sides of sheet over filling, and roll up jelly-roll fashion.
- Gently press seam to seal.
- Place roll seam side down on a serving platter (cover to prevent dryin).
- Repeat procedure with remaining rice sheets.
- Serve with the sauce.
THAI SPRING ROLLS FROM QUICK & EASY THAI RECIPES
Make and share this Thai Spring Rolls from Quick & Easy Thai Recipes recipe from Food.com.
Provided by Food.com
Categories Thai
Time 45m
Yield 20 rolls
Number Of Ingredients 17
Steps:
- To Make the Sauce:.
- Pound all the ingredients together in a mortar with a pestle until smooth. (Alternatively, combine the ingredients in a food processor and pulse to form a smooth paste.) Heat the sauce in a wok over medium heat, bring to a boil, then reduce the heat and simmer until thickened. Remove from the heat and cool.
- To Make the Spring Rolls:.
- Heat the oil in a wok over medium head. Add the jicama and oyster sauce and sauté for 30 seconds. Remove from the heat and set aside to cool.
- Soften a spring roll wrapper in warm water and lay out on a work surface. Put a little of the lettuce, bean sprouts, pork rind, fried shallots, and jicama in the center of the wrapper. Add a little sauce and top with a slice of roasted pork and 2-3 shrimp slices. Fold the bottom of the wrapper up and over the filling. fold the left and right sides in to create a package. Roll the package up toward the top and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up all the fillings. Cut the rolls in half and serve with the remaining sauce.
- Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
More about "thai style spring roll salad with red curry shrimp food"
COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY)
From chefdehome.com
THAI RED CURRY SHRIMP RECIPE | MYRECIPES
From myrecipes.com
20-MINUTE RED CURRY SHRIMP - LITTLE BROKEN
From littlebroken.com
15 SIMPLE THAI SIDE DISHES - INSANELY GOOD
From insanelygoodrecipes.com
THAI FRESH SPRING ROLLS (WITH VEGETARIAN OPTION) RECIPE
From thespruceeats.com
18 THAI SHRIMP RECIPES
From allrecipes.com
TOYS RESTAURANT - 24 REVIEWS - 1229 N 8TH, …
From yelp.com
A TASTE OF THAI, FAYETTEVILLE - MENU, PRICES
From tripadvisor.com
THAI RED SHRIMP CURRY - THE STAY AT HOME CHEF
From thestayathomechef.com
THAI COCONUT SHRIMP CURRY RECIPE - PEAS AND CRAYONS
From peasandcrayons.com
17 BEST THAI SHRIMP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jun 15, 2022Category Recipe Roundup, Seafood
- Thai Shrimp Coconut Curry. Packed with east Asian flavors, this Thai shrimp coconut curry tastes restaurant quality. And with amazing colorful veggies, it’s dressed to impress.
- Easy Stir-Fried Thai Garlic Shrimp. Looking for an easy appetizer idea? These garlic shrimp are just the trick. They’re succulent, salty-sweet, and slightly spicy.
- Thai Shrimp Stir-Fry with Tomatoes and Basil. Stir-fries are great for when you don’t have much time on your hands. They’re so easy to throw together and taste absolutely fantastic.
- Thai Shrimp Cake. These meaty Thai shrimp cakes make for amazing appetizers. The last time I made these, they were gone so quick, that I had to fry up another batch!
- Pad Thai. Pad Thai is my all-time favorite fried noodle dish. It’s salty, sweet, and a guaranteed crowd pleaser. Packed with bean sprouts, juicy shrimp, and salty peanuts, what’s not to love?
- Tom Yum Soup. On a cold, rainy day a big bowl of hot, spicy soup is just the ticket. Tom yum is probably the most popular Thai soup. It’s a savory, fiery, and slightly sour seafood soup.
- Thai Fried Rice Recipe with Shrimp (Khao Pad Goong ข้าวผัดกุ้ง) You won’t have to fly to Thailand to enjoy the amazing taste of Thai street food. I’m serious!
- Shrimp and Broccoli Stir-Fry. Need a speedy meal severed up in 20 minutes? Look no further than this terrific shrimp and broccoli stir-fry. And it only takes a handful of ingredients.
- Thai Shrimp Stir Fry Recipe with Zucchini. This tempting Thai shrimp stir fry with zucchini is so delicious, you definitely won’t have leftovers. So, maybe make a little extra so that you do.
- Thai Shrimp and Pineapple Curry. Shrimp and pineapple is a duo that is utterly scrumptious. One bite of this fantastic Thai dish, and you’ll see why.
10 BEST FRESH THAI SPRING ROLLS RECIPES | YUMMLY
From yummly.com
THAI FRIED SPRING ROLLS | THAI CALIENTE APPETIZER RECIPES
From thaicaliente.com
OPAI THAI & ZURUTTO - RED CURRY
From toasttab.com
THAI SPRING ROLLS RECIPE - DR. AXE
From draxe.com
EASY THAI SHRIMP CURRY - ONCE UPON A CHEF
From onceuponachef.com
QUICK AND EASY THAI RECIPES BY JEAN PIERRE GABRIEL
From bundy.laverdad.edu.ph
THAI COCONUT CURRY SHRIMP RECIPE | FOODIECRUSH.COM
From foodiecrush.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love