Peanut Dipping Sauce For Shrimp Summer Rolls Recipes

Steps:

• For the sauce:
• Whisk together sauce ingredients in a bowl until smooth. Set aside.
• For the summer rolls:
• Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.
• Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
• Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.
• Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.
• Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
• Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.

Steps:

• Heat oil in a small saucepan over medium-high heat. Add garlic, tomato paste, and hoisin and cook, stirring, until mixture comes to a boil, about 1 minute. Add 1/4 cup peanut butter and 1 cup water and return to a boil, whisking until mixture is smooth and thoroughly incorporated.
• Reduce heat to medium-low and simmer until thickened and slightly darkened, 3 minutes. Remove from heat; whisk in remaining 1/4 cup each peanut butter and water, and let cool. Divide among dipping bowls and garnish with peanuts.

Steps:

• To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside.
• To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds. Place the cilantro, mint and shrimp in separate work bowls nearby.
• To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.
• Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used.
• Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.

Steps:

• In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.

Steps:

• In a medium bowl, whisk together peanut butter and water until smooth. Whisk in lime juice, soy sauce, and sugar. Sprinkle peanuts over sauce just before serving.

Steps:

• Place rice sticks in large bowl; add enough hot water to cover.
• Let stand until softened, about 15 minutes.
• Drain.
• Cut into 6-inch lengths; set aside.
• Fill 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.
• Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
• Leave about a half an inch free on the sides.
• Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
• Place roll, seam side down, on plate.
• Repeat with remaining rice-paper sheets.
• Cover with damp paper towel and plastic wrap; chill.
• Cut each roll diagonally into thirds.
• Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.