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Saute the minced onion and shallot in the vegetable oil for a few minutes. Do not brown. Stir in all the other ingredients and simmer for about 30 minutes to make a paste. Cool, then refrigerate until ready to use. Mix thoroughly before using. Makes about 1-1/4 cups. 1/4 cup sugar 1/2 cup water 1/2 cup red wine vinegar 1-1/2 Tbsp. fish sauce 1 tsp. red pepper flakes 1/2 cup shredded carrots 2 Tbsp. shredded radish 1/4 cup unsalted roasted peanuts, chopped Bring the sugar, water and vinegar to a boil. Stir in the fish sauce and pepper flakes. Place the carrots, radish and peanuts in a small bowl and pour the hot liquid over. Makes about 1 cup. 1/2 cup coarsely grated carrot 3 cups shredded green cabbage 1-1/2 tsp. rice wine vinegar 1/4 tsp. salt 1/4 tsp. black pepper 2 Tbsp. vegetable oil 1 tsp. sesame oil 1 Tbsp. minced garlic 1 Tbsp. minced fresh ginger 2 pinches chili pepper flakes 1 lb. peeled, uncooked shrimp, cut into lg. chunks 2 tsp. fish sauce 1/8 tsp. black pepper 1 cup mushrooms coarsely chopped in strips 1/4 cup canned coconut milk 8 large flour tortillas Toss together the carrot, cabbage, vinegar, salt, pepper and 1 Tb. vegetable oil. Cover tightly with plastic wrap and punch a hole in the top. Microwave on high power for 5 minutes, until the vegetables wilt. (Or saute.) Meanwhile, heat the sesame oil and the remaining 1 Tb. vegetable oil in a large skillet over high heat. Quickly saute the garlic, ginger and pepper flakes for 1 minute. Add the other ingredients except the coconut milk and tortillas and stir-fry for about a minute. Add the coconut milk and continue cooking until most of the liquid has evaporated. Add the cooked cabbage mixture and remove from the heat. Spread about 1 Tb. of the peanut sauce on each tortilla and divide the shrimp-vegetable filling among them. Fold or roll up. Place on a cookie sheet, seam side down, and cover lightly with foil. Heat in a 325-degree oven for about 7 minutes. To serve, spoon some dipping sauce over each. Serves 8.
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