Steamed pangasius spring rolls

1,075 views

Dipping Sauce

• 1 tablespoon water

• 1 tablespoon sugar

• 1 tablespoon fresh lemon juice

• 1 tablespoon fish sauce

• 0.5 teaspoon long red chili pepper, seeded and chopped

• 0.5 teaspoon garlic, minced

• 0.5 teaspoon grated ginger

Spring Rolls

• 400g shrimp (about 20 shrimp)

• 250-300g pangasius fillet

• 240 g vermicelli

• 12 or more thick pieces of rice paper (except for those that are torn when rolled)

• 12 lettuce leaves cut into bite-sized pieces.

• 40 g basil

• 40 g basil

• 100g bean sprouts, roots removed (optional)

• 1 bunch of chives cut into long pieces

• Peanut sauce

INSTRUCT:

STEAMED FISH

250-300g pangasius fillet for 8-12 rolls

1 ginger root, thinly sliced

4-6 stalks of lemongrass, cut off the leaves, keep the head of lemongrass for the most fragrant dish.

1. Rinse the fish under cold water, then dry with paper towels. Season the fish with a little salt and pepper, since we will be eating it with dipping sauce, so there is no need to season the fish much.

2. Place a layer of ginger slices and crushed lemongrass heads on a heatproof plate, then place the fish fillets on top. Place the dish in the steamer, cover and steam for about 6-8 minutes, until the fish inside turns opaque white.

SHRIMP

Boil a pot of water, add 1 pinch of salt.

Put the shrimp in a pot of boiling water and simmer until the shrimp turns red. Take the shrimp out and put them in ice water to cool. Peel the shrimp, cut in half and set aside.

MIX THE SAUCE

1. Add lemon juice, water, sugar and fish sauce into the bowl. Beat until sugar is completely dissolved.

2. Then add chopped chili, minced garlic, grated ginger and stir.

3. You can add more fish sauce or chili depending on taste.

WHAT A ROLL!

1. Quickly dip a rice paper into a bowl of water until soft (or just use your finger to soak a little water to wet the rice paper).

2. Take out the rice paper and place it on a dry surface and flatten it.

3. Place the lettuce on the rice paper near you with some vermicelli and top with some basil, mint and bean sprouts.

4. Add a piece of steamed pangasius and about 2 to 3 pieces of shrimp arranged horizontally.

5. Fold both sides parallel and roll tightly, seal with a little water.

6. Serve the spring rolls with a bowl of dipping sauce.