Fanny Slater's Ginger Lemongrass Shrimp Summer Rolls with Coconut Peanut Dipping Sauce
- 1/2 pound large shrimp, shelled, peeled and deveined
- 1 stalk lemongrass, root end removed and sliced
- down the middle
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, minced
- 1 teaspoon lime juice
- 1 teaspoon soy sauce
- For the Summer Rolls: 12 rice paper wrappers + warm water for soaking
- 1 cup pea shoots (substitute: bean sprouts)
- 1 bunch Thai basil
- 1 bunch fresh mint
- 1 medium cucumber, cut into thinstrips
- 2 loose carrots, peeled into ribbons
- Salt and pepper
- 1 small garlic clove, grated
- 1 teaspoon ginger, grated
- 1/4 cup peanut butter
- 1/4 cup (canned) coconut milk
- 2 tablespoons fresh orange juice
- 1 tablespoon soy sauce
- 1 teaspoon honey
- Pinch of salt
Grate the inside of the lemongrass (white and light green parts) with a microplane. Place shrimp in a bowl with the lemongrass, toasted sesame oil, ginger, lime, soy sauce, and a pinch of salt and pepper. Toss to combine ingredients and marinate for a maximum of 15 minutes. Meanwhile, make the dipping sauce. Using a blender, pulse all ingredients until creamy. Season to taste with salt and refrigerate for at least an hour. Optional: garnish with chopped peanuts and 1 sprig of Thai basil.