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Recipe C | Thai salad rolls with shrimp and tofu
France Boyte renowned nutritionist.

For: 4-8 peoples
Note: entrance or main dish
Preparation: what you will need

4 giant tiger shrimps (size 16-20), peeled and deveined
300 g tofu plain (10 oz)
250 ml teriyaki sauce (1 cup)
30 ml MD Harissa paste (chili flakes) (2 tablespoons)
30 g seaweed arames, shredded (2 tbsp)
1 carrot, finely grated
2 sweet peppers of various colors
2 green onions, chopped
1 red leaf lettuce, chopped
30 ml fresh coriander, finely chopped (2 tablespoons)
60 ml fresh basil, finely chopped (1 / 4 cup)
16 sheets of rice paper (20 cm / 8 in.)

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  • Marinate shrimp and tofu in 60 ml (1 / 4 cup) teriyaki sauce and 15ml (1 tbsp) of Harissa MD for 1 hour. Meanwhile, clean the seaweed.

  • Grill the shrimps and tofu on the grill. Cut into strips.

  • Mix seaweed, vegetables, herbs and a blend of tofu and shrimps in 125 ml (1 / 2 cup) teriyaki sauce and 15ml (1 tbsp) of Harissa ™.

  • Soak the sheets of rice paper in warm water for about 1 minute.

  • Place rice paper on a damp cloth. Garnish with the preparation and form a roll.

  • Repeat with remaining sheets of rice.

  • Serve immediatly with remaining teriyaki sauce, for dipping.

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