Follow Us on Facebook
Get updates from RecipeLion.com posted directly to your News Feed.
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
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.