After jabbering on about spices last week I thought it incumbent to put word to practice. The result was nothing short of delicious and confidence boosting. Delicious, because of the coconut mixture over the broccoli and confidence boosting because the Fresh Rolls were much easier to put together then I had anticipated. KitchenSuccess!
If you are looking for something to warm up your winter night, in addition to a departure from the ordinary (and I’m referring to food here obviously!) meat/starch/veggie routine, I think you will be pleasantly surprised at how “restaurantequse” this combo comes out. A bonus for me because I’ve been trying to avoid the eating out urges for reasons which are related to belt tightening, wallet tightening and hibernating.
Prep and cooking time: 30 minutes
- 5-6 Rice Wraps, prepared as per package instructions
- 1 Carrot, grated
- 1 cup Sticky Rice or ½ a package of cooked Glass Noodles
- 6-10 Shrimp Cooked and Cut in half lengthways (6 shrimp will give you 4 fresh rolls, cook more depending on how many rolls you would like to make. For these ingredients I used 8 shrimp)
- 2 Tablespoons of Cilantro or Thai Basil, chopped
Note: (I prefer Cilantro but if you don’t like it, make sure you add basil or even some cucumber julienne-style. You need a bit of green peeking out from inside the transparent wraps!)
1. Devine and remove tails from Shrimp before cooking. (Steam or fry the shrimp lightly in oil).
2. Cook the rice or noodles and set aside to cool.
3. While the rice or noodles are cooking and then cooling off, grate the carrot and chop the basil
4. Prepare the rice wraps according to package instructions. I laid the dry wrap out, wet a clean paper towel and laid it over the dry wrap. It took a few minutes to absorb the water, and when I was done I soaked up the excess moisture with a dry paper towel.
5. Assemble the wraps on a large, clean surface. I used a wide cutting board. On a wet and ready rice wrap place the filling in the following order: Spoonful of rice/small handful of glass noodles, spoonful of grated carrot, small sprinkling of cilantro or basil, followed by halved shrimp (rounded side face up).
6. Roll the wraps: fold the horizontal ends in towards the middle. Grab the bottom side, fold it over the middle contents and wrap it over and under the contents and continue rolling onto the exposed top side of the rice wrap. It’s nothing like a tortilla wrap (thank-goodness); it will stick once you get it into this position!
7. Repeat with following wraps and ingredients.
Coconut Broccoli Warm Dish
- 1 lime, zested and juiced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 1 teaspoon turmeric
- 1-2 teaspoon green curry paste depending on your spice needs
- 2 tablespoons grape-seed oil
- 2 onions, halved and sliced
- 6 garlic cloves, crushed
- Handful of cilantro, chopped
- 10 cremini mushrooms, sliced
- 140 ml tin coconut milk
- 1.5 cm piece fresh ginger, peeled and finely chopped
- 2 cups of chicken stock or veggie stock
- 1 head broccoli
- 2 stalks of bok choy
- 10-15 raw shrimp, peeled
- 1 cup of bean sprouts
- cilantro for garnishing
1. Start by putting the grated zest and the lime juice of one lime into a bowl. Add the soy sauce, fish sauce, the curry paste, and the cumin and turmeric and mix together. Put it in a special place for later.
2.Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Add the onion, garlic, cilantro and ginger until the onions become softened.
3. Add the coconut milk and chicken/veggie stock to the onions and ginger mixture. Bring to a simmer.
4. Add the broccoli florets and stalks, bok choy, shrimp, and lower heat. Continue to cook on low simmer for about 5 minutes.
5. When the shrimp is cooked, add the curry and lime juice mixture and stir to combine. cook for a few more minutes to let the flavours mingle.
6. Remove from stove and top with bean sprouts and cilantro and serve!!
Serve the meal with rice and peanut satay sauce for Fresh Roll dipping pleasure!
Warm up winter!!!