Читать книгу Food from the Sun - Neven Maguire - Страница 14

Vietnamese Spring Rolls with Plum Sauce

Serves 4–6

25g (1oz) vermicelli rice noodles

7g (¹₄oz) bunch of fresh coriander, including the roots

1 garlic clove, peeled and crushed

1 tsp freshly ground white pepper

250g (9oz) raw tiger or Dublin Bay prawns (langoustines), peeled, deveined and chopped

1 tsp Thai fish sauce

1 tsp light soy sauce

6 x 25cm (10in) spring-roll wrappers, thawed if frozen

2 egg yolks, beaten

about 1.2 litres (2 pints) groundnut oil, for deep-frying

24 iceberg or Webb lettuce leaves, trimmed, and fresh mint leaves, to serve

For the plum sauce

100g (4oz) caster sugar

2 tbsp rice wine vinegar

6 Chinese preserved plums, rinsed if in brine

pinch of salt

1 tbsp roughly chopped fresh coriander

The perfect starter for any Oriental-themed meal! (See the photograph on page 22.) In Vietnam, the rolls generally contain minced pork, but here I’ve used prawns for a different result. They’re easy to make and the specialist spring-roll wrappers and preserved plums can be bought from Chinese grocers and some larger supermarkets. You can use two ripe fresh plums, with the stones removed, if you prefer.

To make the plum sauce, place 225ml (8fl oz) of water in a heavy-based saucepan with the sugar, vinegar, plums and some salt. Bring to the boil, then lower the heat and simmer until the liquid has reduced by about a quarter. Remove from the heat and stir in the chopped coriander, then use a hand-held blender to mix to a smooth sauce. Transfer to a serving bowl and allow to cool.

Place the noodles in a large bowl and cover with boiling water. Leave for about 5 minutes until softened or according to the packet instructions. Rinse in cold water and, using kitchen scissors, snip the noodles into small lengths. Set aside.

Place the fresh coriander in a mini blender or pestle and mortar with the garlic and white pepper. Blend or pound to a paste, then transfer to a bowl. Stir in the prawns with the fish and soy sauces, then set aside for 5 minutes to allow the flavours to combine.

Cut the wrappers into quarters to make twenty-four 6cm (2¹/₂in) squares. Place a tablespoon of the prawn mixture near one corner of each square, fold in both sides on the diagonal and roll up tightly. Brush a small amount of the beaten egg yolk onto the open end and press the edge closed to seal the spring roll. Repeat with the rest of the wrappers and the remaining prawn mixture.

Place the rolls on a rack until ready to fry. Add the oil to a wok or deep-sided pan and heat until very hot and slightly smoking. Gently drop in as many rolls as will fit in one layer. Carefully fry them for 2–3 minutes until golden brown. Drain on kitchen paper.

Place a hot spring roll on each lettuce leaf and garnish with mint. To eat, wrap the rolls in the lettuce and dip into the plum sauce.