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Shrimp Summer Rolls with Asian Peanut Sauce
These shrimp summer rolls are great, and taste even better if you want to oven-bake or fry them as well.It only takes about 20 minutes to make, so it is much quicker than take out.These come highly recommended, you may want to make a double batch.
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Ingrediënten
- 100 gram medium shrimp - peeled and deveined
- 2 tablespoons olive oil
- Salt and ground black pepper to taste
- A cup with a capacity of 60 ml containing shredded napa cabbage
- 2 tablespoons shredded carrot
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons teriyaki sauce
- 2 tablespoons fresh lime juice
Bereiding
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Preheat an outdoor grill or grill pan for medium-high heat.
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Place the shrimp in a bowl and toss with olive oil and salt and black pepper.
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Grill the shrimp on the preheated grill until opaque, 2 minutes per side.Remove from the grill and set aside.
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Combine the cabbage, carrot, garlic, 1 tablespoon ginger, teriyaki sauce, and lime juice in a bowl, stir well.
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Working with one at a time, wet rice paper with water and lay out on a clean surface.Place a quarter of the cabbage mixture in the center of the paper, top with a quarter of the shrimp.Shape the filling into a log shape and roll the rice paper around the filling, tucking the ends in as you go.Repeat with the remaining rice papers.
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Whisk together the peanut butter, teriyaki sauce, sesame oil, hot sauce, garlic, 1 tablespoon ginger, salt and pepper.Slice the rolls in half on an angle, and serve with the peanut sauce on the side.
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