August 17, 2017
Shellfish, Shrimp, Appetizers,
Cooking For A Crowd, Baby Shower, Brunch, Entertaining, Gluten-Free, Non-Dairy more
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Heat water in a wok, bring to a boil.
Add the bean sprouts, cook for a few seconds.
Remove with a large strainer.
Put into ice water.
Allow to drain and set aside.
Turn wok down to simmer.
Add shrimp, cook until pink.
Remove with a slotted spoon into ice water drain and set aside to cool, then slice in to thin pieces. Reserve.
Grate carrot and transfer to a bowl.
Add sugar, pepper, vinegar and salt to bowl. Reserve.
Beat egg yolks.
Heat vegetable oil in a nonstick fry pan and add egg yolks.
Cook over heat for about 2 minutes. Yolks should not brown but gel into a thin yellow omelet.
Slide the cooked yolks onto a cutting board and fold over twice.
Using a knife thinly julienne the yolks and put aside.
Place rice papers in a bowl of warm water allow to soak until soft.
Take a piece of rice paper and place a small of amount of each ingredient into the center of the paper.
Roll rice paper over the ingredients.
Place completed rolls in a shallow cooking pan and cover with plastic wrap.
Place in refrigerator.
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