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Filling Preparation

  • Peanut Oil 45 ml
  • White Onion 50 g
  • Garlic Cloves 15 g
  • Baby Shrimp, peeled (optional) 80 g
  • Carrots, finely julienned 150 g
  • Green Beans, sliced thinly on the bias 150 g
  • Firm Tofu, grated 200 g
  • Green Cabbage, finely sliced 150 g

Peanut Sauce Preparation

Presentation

  • Large Rice Paper 20 pc
  • Green Ice Lettuce Leaves, washed and spun dry 300 g
  • Garlic, minced (optional) 100 g
  • Ground Peanut Sugar 200 g
  • Coriander Leaves 120 g
  1. Filling Preparation

    • Heat oil in a wok. Stir-fry the onion and garlic until fragrant.
    • Season shrimps with Knorr Chicken Powder and black pepper. Add to pan and stir-fry for 1 minute.
    • Add in carrots, green beans and tofu. Stir fry for 2 minutes. Taste and adjust seasoning with Knorr Chicken Powder.
    • Add the shredded cabbage.
    • Transfer to a strainer to remove excess liquid from the mixture.
    • Keep warm until ready to assemble.
  2. Peanut Sauce Preparation

    • Place all the ingredients in a food processor. Puree until smooth.
    • Heat the mixture before serving. Add water if a thinner consistency is desired.
    • Taste and adjust seasoning.
  3. Presentation

    • Fill a spray bottle with filtered water. Lightly spray a rice paper with water. Place the wrapper on a chopping board or any sanitised surface.
    • Line one side of the rice paper with one whole lettuce leaf.
    • Place about 2 tablespoons of vegetable filling on top of the lettuce.
    • Top with minced garlic (optional).
    • Sprinkle with ground peanut sugar and finish with a sprig of coriander leaves.
    • Roll the rice paper, tucking the sides.
    • Cover the finished rolls with a damp clean towel to prevent it from drying up.
    • Once all rolls are done, slice each roll into two 1.5 inch segments (similar to sushi).
    • Arrange on a serving plate and sprinkle with additional peanut sugar.
    • Serve with warm peanut sauce.