June 28, 2010
We’ve been very remiss in writing about our friend Naomi Kakiuchi’s dyn-o-mite cooking classes that she offers through her company, NuCulinary.
Here’s a shot of the hands-on sushi-making class I attended and loved. Naomi is at the end of the table in the neon-green chef’s coat, with yours truly in the right foreground.
Naomi’s extraordinary spring roll recipe and wine-pairing suggestions will make for some simple summer supping and sipping.
Fresh Spring Shrimp Spring Rolls with Sweet Chili Sauce
Wine Varietals: Sauvignon Blanc or Pinot Gris
These simple Thai spring rolls need no cooking, just a few newly sprouted herbs and vegetables, rice wrappers, and small cooked prawns from your fish counter. Make the dipping sauce and you have a roll-your-own appetizer in just 30 minutes. Serve with a crisp Sauvingon Blanc or Pinot Gris as their slight sweetness pairs nicely with the vinegar and chili in the dipping sauce.
16 small cooked prawns
2 ounces dried mung bean vermicelli
2 cups hot water
8 dried rice paper wrappers
16 fresh Thai basil leaves
1 cup fresh coriander leaves (cilantro)
1 medium carrot, cut short julienne
1 tablespoon grated lime zest
2 tablespoons sweet chili sauce
1/3 cup cold water
1 teaspoon sugar
2 tablespoons fish sauce
1 tablespoon white vinegar
1 small red chili, finely chopped
1 tablespoon chopped fresh coriander
1. Soak vermicelli in hot water 10 minutes and drain.
2. To make the rolls: Dip rice paper wrapper into lukewarm water until softened and place on work surface. Put in 2 shrimp, 2 basil leaves, coriander, carrot strips, lime rind and vermicelli. Spoon on chili sauce.
3. Fold in two sides and roll up. Place on serving dish, sprinkle with cold water to keep moist, and cover with plastic wrap.
4. To make the Dipping Sauce: Place cold water in small bowl; add sugar, stir until dissolved. Stir in fish sauce, vinegar, chili and coriander leaves.