Page 61 - Taste_and_Travel_International

TASTES OF HOI AN DESTINATIONS

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#**#(!Ũ / Ũ 2 WHISK together the rice flour, turmeric,

Cider Vinegar 2 Tbs Garlic 1 clove, finely salt, sugar, coconut milk and water to
chopped make a smooth batter.
Fish Sauce 4 Tbs
Bird’s Eye Chili 1, 3 DIVIDE the chopped shrimp into 12
Sugar 1 Tbs
finely chopped portions.
1 COMBINE all and set aside. 4 HEAT a teaspoon of oil in a small skillet.
Add one portion of shrimp and allow to
,(#-" -Ũ cook until they are pink. Using a ladle,
pour a thin layer of batter over the shrimp
Soft Lettuce Leaves Fresh Cilantro Sprigs
and swirl to the edges of the pan. Add a
Fresh Mint Sprigs Spring Onion Greens sprinkling of spring onions and a handful
sliced
Fresh Thai Basil or of beansprouts, cover and cook for two
Sweet Basil Sprigs minutes, then remove the lid and cook
,þ* - for another minute or two, until the crêpe
is browned on the bottom and crisp.
Rice Flour 1 ½ cups Fresh Shrimp 400 g, Remove the crêpe from the pan and set
shelled and roughly aside. Repeat with the remaining batter.
Turmeric Powder chopped
2 tsp 5 TO serve, dip a sheet of rice paper in a
Spring Onions
Salt ½ tsp 3, thinly sliced shallow dish of water just long enough to
Sugar ½ tsp soften it. Lay a crêpe on the rice paper,
Bean Sprouts 3 cups
place a lettuce leaf on top, then herbs
Coconut Milk Vegetable Oil and scallion greens. Roll it up, folding in
1 ½ cups for frying
the ends of the rice paper, and dip in the
Water 1 ½ cups Rice Paper Sheets 12 dipping sauce.

JANUARY–MARCH 20185 TASTE;5TRAVEL INTERNATIONAL 59