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Fresh rolls with Alaskan spot prawns, sea asparagus, and fireweed blossoms and dipping sauce

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Ingredients

  • 1 ea sheet of rice paper, bloomed in a 160 degree water bath
  • 2 ea blossom
  • 2 ea spot prawns -2 ea per roll, poached and chilled, shell off, cut in half length wise(ak spot prawns are meaty like a lobster-average size is 21-25
  • 1 ea romaine-leaves, wshed and cut into 3.5 in leaf lengths
  • Dipping sauce
  • 1 ea sheet of rice paper, bloomed in a 160 degree water bath
  • 2 ea blossom
  • 2 ea spot prawns -2 ea per roll, poached and chilled, shell off, cut in half length wise(ak spot prawns are meaty like a lobster-average size is 21-25
  • 1 ea romaine-leaves, wshed and cut into 3.5 in leaf lengths
  • 1 ea (about 1 oz juice) lemon juice/zest
  • 2 ounce soy sauce
  • 2 ounce rice wine vinegar
  • Preparation

    Baking Directions:

    On a bloomed piece of rice paper, place the blossoms.

    Stack the prawns in the center.

    Place the asparagus, carrots and celery.

    Top with the rice noodles and the romaine leaf.

    Fold in the top and bottom of the roll, fold one edge over the roll, and roll into a burrito shape.

    For dipping sauce: Mix all ingredients, set aside.

    To plate: Place the dipping sauce in the center of a platter with the rolls around.

    For best results, a light brush of oil will keep them from sticking.

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