Der Beitrag Summer rolls with shrimp and peanut dip erschien zuerst auf kitchensplace.
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I can still remember the first time I ate these delicious Summer Rolls at the Vietnamese restaurant last summer. With no expectation and no introduction, I was served two of these crunchy rolls for starters, which were filled with fresh prawns and salad. There was also a peanut dip and extra coriander. All in all, the Summer Rolls were just perfect and since then I haven’t been able to eat enough of these small rice paper rolls.
After the temperatures reached a record high again this summer, I decided to simply prepare the Summer Rolls myself. The first attempt actually turned out to be a bit tricky, because you have to get the hang of rolling up first. I’ll explain my tricks to you now.
First of all, of course, you need rice paper as a basis. I continued to choose cucumber, carrots, lettuce, sprouts, shrimp and glass noodles for the filling. Of course, you can also fill your summer rolls differently, because creativity is limitless here.
How are the summer rolls rolled perfectly?
But now to the roll: I simply held the rice paper for a few seconds (5-6) from both sides under a jet of water and then laid it out on a damp plate. The rice paper will become more elastic in the next few moments, but will retain its basic structure. If you soak it in water for too long, it will become too soft and no longer roll up well. Then I laid out my filling except for the prawns in the upper half and rolled up half of it tightly for the first time. Then I put 3-4 shrimp on the leftover piece and folded the sides of the rice paper towards the middle so that nothing falls out at the ends. Finally the Summer Rolls are rolled up. Make sure that they are really rolled up tightly and that the sides are tightly closed. Otherwise your summer rolls will fall apart again.
If you then leave the Summer Rolls on the plate for a moment, the rice paper will solidify again by itself. Your Summer Rolls are ready!
Nutritional information per serving:
Calories: 70 – Protein: 4g – Fat: 0g – Carbs: 13g
Summer Rolls with Shrimp and Peanut Dip
Ingredients
- 4x rice paper
- 125g shrimp
- 60g glass noodles
- 40g cucumber
- 40g carrot
- 40g iceberg lettuce
- 20g sprouts
- some cilantro
- For the dip:
- 40g peanut butter
- 2 tbsp water
- juice 1/2 lime
- 1 tsp soy sauce
Directions
- Step 1 Boil the shrimp briefly in salted water. Then rinse in cold water and set aside. Cook the glass noodles in hot water and drain.
- Step 2 Dip the rice paper in water for 5 seconds. Then lay it out on a plate and top with cucumber and carrot sticks, lettuce, sprouts, glass noodles, and cilantro in the center of the top half.
- Step 3 Roll up the rice paper tightly with the filling until halfway. Place the shrimp in the center, close to the filling. Then fold the sides over to cover the contents. Then roll up completely under tension
- Step 4 Tip: Make sure the sides are closed so nothing falls out.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Summer rolls with shrimp and peanut dip erschien zuerst auf kitchensplace.
]]>Der Beitrag Sesame chicken skewers with peanut sauce and rice erschien zuerst auf kitchensplace.
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Peanut sauce, sesame chicken skewers and rice – that sounds just delicious and harmonious, doesn’t it? And the best part: this serving has just 480 calories. Some people can even strike twice! But now to the recipe. You need the following ingredients for two servings:
- 400g chicken fillet
- 100g rice (variety of choice)
- 2 tbsp sesame seeds
- 3 tbsp peanut butter
- 1 tbsp yogurt
- 1 dash of lemon juice
- 100ml water
- 5g butter
- Salt pepper
First you cut the chicken fillets into fine bite-sized pieces. Then you boil the rice in salted water while frying the meat in a pan with a little butter so that it is still tender and juicy. To do this, I recommend searing them in the pan at a high temperature at the beginning and then allowing them to steep at a low temperature. Season with salt and pepper. The butter will make the meat particularly aromatic and the sesame will stick to the meat afterwards.
While the meat is cooking on a low setting, you take care of the peanut sauce: Simply mix peanut butter with yogurt, water and lemon juice in a saucepan and heat carefully. Then you take the meat out of the pan, skewer it and turn it in sesame seeds. All the ingredients are ready and you can prepare your dishes. Bon Appetit!
PS If you like, you can decorate the chicken skewers with a little coriander or parsley.
Nutritional Information per serving of Sesame Chicken Skewers
Calories: 480 – Protein: 52g – Fat: 11g – Carbs: 44g
Sesame chicken skewers with peanut sauce and rice
Ingredients
- 400g chicken fillet
- 100g rice (variety of choice)
- 2 tbsp sesame seeds
- 3 tbsp peanut butter
- 1 tbsp yogurt
- 1 dash lemon juice
- 100ml water
- 5g butter
- salt, pepper
Directions
- Step 1 Cook the rice in salted water
- Step 2 Cut the chicken fillets into bite-sized pieces. Butter and heat a frying pan and fry the chicken fillets in it. Season with salt and pepper.
- Step 3 In a small saucepan, mix peanut butter with water and yogurt and heat. Add as much water until the desired consistency is reached. Season to taste with lemon juice.
- Step 4 Drain and salt the rice. Remove the chicken fillets from the pan when they are still tender and skewer them. Then sprinkle with sesame seeds.
-
Step 5
Arrange everything, cover the skewers with peanut sauce and optionally sprinkle with any herbs.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sesame chicken skewers with peanut sauce and rice erschien zuerst auf kitchensplace.
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