It's me, the Silliest

This is my blog of recipes. I like "eating the rainbow" as well as globe-trotting through food. I totally dig heady local produce and local fresh meats.

Thursday, January 28, 2010

Vietnamese Rolls and Wings

This combo is really excellent. This meal is healthy and could feed a crowd for virtually nothing. The dipping sauces make it customizable, which everyone digs. You could go even further with the customization and let ppl wrap their own rolls. The wrapping of these rolls is unbelievably easy (not like a flour tortilla can be) because they are stretchy and sticky and do not rip easily. The chicken wings come out super crunchy and flavorful but you don't have to shun them because they are baked, not fried and they are not coated in butter.

12 chicken wings

1 TBSP + 1/4 tsp garlic powder
1/4 C chopped red onion
1/4 C soy sauce
1/4 C fish sauce
2 TBSP lime juice
2 TBSP sesame oil
1 tsp black pepper
1 TBSP white sugar

3 TBSP ketchup
1 TBSP Siracha
2 tsp honey
1 tsp ginger powder
4 tsp rice vinegar

3/4 C coconut milk
3 TBSP chunky peanut butter
1 tsp sugar
2 tsp lime juice
1 1/2 tsp red curry paste or chili paste
1 tsp fish sauce

Rice paper wrappers
Steamed shrimp
Carrot, julienned
Cucumber, julienned
Avocado, sliced thin (optional)

This looks really confusing, huh? Well, chances are a. you have a majority of the items in your pantry and b. you'll be pleasantly surprised how easy this is once you get going.

Start by mixing all of A and letting the chicken wings marinate in this. Leave them outside the fridge for as long as it takes you to prepare the dipping sauces.

Preheat oven to broil.

Prepare spicy sauce by mixing items B.

Prepare peanut sauce in a sauce pan by combining items C, let cook until peanut butter is dissolved and turn off heat.

You can put the sauces in fancy bowls to make it look nice.

Next, take the chicken wings and put them on a sheet pan lined with parchment. Stick them in the oven. Baste with the remaining sauce every 10 minutes until the wings are nice and charcoaly.

Turn off the oven and let the wings stay in while you assemble the rolls. Dip the rice paper in warm water until malleable (about 40 seconds), layer with the herbs, the veggies and then either 3 - 4 shrimp depending on size. Wrap them up by folding over one end, tucking int he sides, then continuing to wrap all the way. If you're having difficulty, my best bet would be that you're trying to cram too much in them... try using less.

Once the rolls have been made, take the wings out, plate them up and serve everything! It's spectacular!

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