|
Jasmine
Shrimp Rolls
Serves
Four
Ingredients
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1
cup
|
Jasmine
Rice
|
|
1
tsp.
|
Sesame
Oil
|
|
1/2
tsp.
|
Salt
|
|
2
cups
|
Chicken
Broth
|
|
2
oz.
|
Shrimp,
minced
|
|
2
Tbs.
|
Rice
Vinegar
|
|
1
tsp.
|
Fish
Sauce
|
|
4
lg. leaves
|
Romaine
Lettuce
|
|
2
lg.
|
Bok
Choy Stalk, julienne
|
Directions
In
a small saucepan over medium heat toast rice briefly. Add
broth and salt, bring to boil. Reduce heat to low simmer,
cover and continue to cook for 8 to 10 minutes or until al dente.
Add shrimp cover and continue to cook over low heat 1 – 2
minutes. Remove from heat transfer to a mixing bowl and cool
by fanning off steam. Add vinegar and fish sauce and reserve.
Blanch lettuce leaves and bok choy julienne in salted boiling
water and refresh in ice water, dry leaves and lay out on
work surface. Fill leaves with reserved rice mixture; wrap
loose ends of lettuce over rice then roll into a tight
cylinder. Transfer rolls to pie pan with a small amount of
lightly salted water, cover and steam over low heat 5 to 7
minutes. Before serving add the bok choy to the roll pan,
cover and simmer briefly to warm through.
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