Vietnamese prawn rolls, tasty appetizer recipe
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Total: 45 min Diners: 4
Vermouth is in and it’s about time it was. This classic is back to being a regular in the bars of the bars and the furniture-bar of the domestic lounges. And there is nothing better for that moment of relaxation that is the aperitif than a glass of 61 Vermouth Verdejo from Bodega Cuatro Rayas accompanied by these Vietnamese prawn rolls.
Ingredients
. Large prawns (20/30 gauge), 12 Fresh grated ginger, 1 tablespoon Fresh green onion, 1 carrot, 1 small zucchini, 1 Oyster sauce, 2 tablespoons Soy sauce, 1 tablespoon Sesame oil, 1 tablespoon Sunflower oil, 2 tablespoons Rice wafers, 12 Lettuce leaves (optional) Mayonnaise, 100 ml Sriracha sauce, 25 ml Egg yolk, 1 Egg yolk, 1 Frying oil, sufficient quantity Sesame seeds, optional
Step 1
Peel the prawns, remove the intestine and insert a toothpick lengthwise so that they do not curl when cooked.
In a wok, heat the sunflower oil and the grated ginger. When the ginger begins to give off its aromas add the prawns and sauté them for a few seconds. When they are ready, remove them from the wok and set aside.
Step 2
Put the same pan back on the heat after removing the prawns and add the sesame oil. Turn up the heat and sauté the carrot, spring onion -including the green part- and the zucchini cut into thin julienne strips.
Step 3
Add the soy sauce and the oyster sauce, mix well and add the reserved prawns, having removed the toothpick that kept them straight.
Step 4
Hydrate the rice wafers. We can do this in two ways, painting them with a brush ´wet until they become flexible and manageable or by immersing them for a moment in water and drying them with paper towels to absorb excess moisture being careful not to break them.
Step 5
On each of the hydrated rice wafers we place a portion of filling with its corresponding shrimp. To form the rolls we fold the bottom edge of the wafer upwards, the sides inwards, roll upwards to close it on the top edge that we will have previously painted with egg yolk so that it is sealed and does not open when frying.
Step 6
Fry in plenty of very hot sunflower oil. The most comfortable is to do it in a small saucepan with enough oil to submerge the rolls and in small batches so that the temperature does not drop too much.
Step 7
Serve the rolls hot accompanied by some lettuce leaves and with some sesame seeds on top accompanied by a sauce that we will make by mixing the mayonnaise with the sriracha.
Pairing
To accompany this recipe we have chosen “61 Vermouth Verdejo”, a cellar vermouth made by Bodega Cuatro Rayas from 100% Verdejo wine, specifically a blend of equal parts of barrel-fermented wine aged on lees and young wine.
The blend of the Verdejo together with the essences of the botanicals give this vermouth a mahogany color with amber reflections, intense aroma, dominated by aromas of scrubland such as fennel, elderflower with hints of thyme and rosemary, so characteristic of the Verdejo variety. Balanced palate with a bitter, pleasant and long finish, leaving the balsamic memories found on the nose.
