Featured Cookbook

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1. Savory Pesto Cheesecake

2. Fried Wontons

3. Vietnamese Summer Rolls with Southeast Asian Peanut Dipping Sauce

Book Description

A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book. Recipes include party favorites for virtually any celebration, from a...

... (more)

Joy of Cooking: All About Party Foods and Drinks

Authors: Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker

Date: September 2002

ISBN: 0743216792

Publisher: Scribner

Hardcover

ORDER/INFO

If the rice paper you are using is especially fragile and is tearing, use 2 sheets far each summer roll. Immerse them as directed, then overlap 2 sheets in the middle by 4 inches.

Makes 4 to 6 appetizer servings

• Bring to a rapid boil in a medium saucepan:

• 4 cups water

• 1 bundle Japanese somen noodles (about 2 1/2 ounces), broken in half

• Boil until the noodles are just firm to the bite, about 2 minutes. Use tongs or a slotted spoon to remove the noodles to a colander; rinse with cold water.

• Add to the still-boiling water:

• 16 medium shrimp, in their shells

• Boil until they turn pink and float to the surface, about 2 minutes. Drain in a colander, refresh with cold water, then peel and cut lengthwise in half. Rinse with cold water to remove the veins and drain on paper towels.

• Place the noodles and shrimp on a small baking sheet along with:

• 4 large leaves red-leaf or Boston lettuce, torn lengthwise in half and central ribs removed

• 1 large carrot, shredded

• 1 cup bean sprouts

• 1/2 cup fresh mint leaves

• 1/2 cup fresh cilantro leaves

• 16 chives

• Layout and cover with a damp dish towel:

• Eight 12-inch round sheets rice paper

• Lay a damp dish towel in front of you and have a large bowl of hot water (115 to 120 degrees F) at hand. Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely. It will immediately become pliable. Quickly remove it and place on the towel.

• Place a piece of lettuce along the bottom edge of the rice sheet about 2 inches from the edge. Top the lettuce with one-eighth of the cooked noodles, carrots, sprouts, mint, cilantro, and chives, then with 4 shrimp halves.

• Fold the sides of the rice paper over the filling, and then roll up tightly into a neat cylinder. Set seam side down on a large platter and cover with a damp towel to keep moist. Repeat with the remaining rice paper and filling ingredients.

• To serve, cut each roll crosswise into 4 even pieces. Serve immediately or the rice paper will toughen up.

• SOUTHEAST ASIAN PEANUT DIPPING SAUCE

• A simple spicy sauce. (Makes about 1 2/3 cups)

• Heat in a small saucepan over medium heat:

• 2 teaspoons vegetable oil

• Add and cool, stirring, for 5 seconds:

• 4 cloves garlic, finely chopped

• 1 small fresh chili pepper, seeded and minced

• Add and cook, stirring, until thickened, about 4 minutes:

• 1 cup water

• 1/4 cup soy sauce

• 1/3 cup chunky peanut butter, preferably unsweetened

• 1 teaspoon packed light brown sugar, or to taste

• 3 tablespoons chopped unsalted roasted peanuts (optional)

• Remove from the heat and stir in, if desired:

• 1 tablespoon finely chopped fresh mint leaves

• Serve warm or at room temperature.

• This sauce will keep, covered and refrigerated, for up to 1 week.

More From This Book:

1. Savory Pesto Cheesecake

2. Fried Wontons

3. Vietnamese Summer Rolls with Southeast Asian Peanut Dipping Sauce

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