Angel Hair Pasta with Clams
Tossed with crab meat, chilli, garlic and parsley.
2 tsp white vinegar
1 Tbs rice wine or sherry
1/2 tsp salt
500g fresh medium shrimp
2 Tbs oil
200g pork loin
12 dried rice paper wrappers
1/2 small head butter lettuce leaves, washed and separated
1 cup Asian basil leaves
1 cup mint leaves
2 finger-length red chillies, deseeded and thinly sliced
2 cups bean sprouts
1 bunch Asian chives, cut into lengths
In a saucepan, bring the water, vinegar, rice wine and salt to a boil over medium heat. Add the shrimp and simmer for 1 to 2 minutes until pink or just cooked. Remove the shrimp.
Reserve the stock, peel and devein the shrimp and set aside.
If using pork, heat the oil in a wok or skillet over medium heat. Sear the pork for 1 to 2 minutes until lightly browned on all sides. Add the shrimp stock and simmer for about 15 minutes until the pork is tender. Remove from heat. When cool, thinly slice pork. Combine the pork slices and shrimp in a bowl and mix well.
To make the shrimp rolls, briefly dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place a lettuce leaf onto the wrapper and top with some basil, mint, chilli, bean sprouts and chives and 2 heaped tablespoons of the pork-shrimp mixture.
Fold one end of the wrapper over the filling, then fold the sides and roll up tightly, pressing to seal. Cut the shrimp roll in half and place on a serving platter. Repeat until all the ingredients are used up.
Serving suggestion: Serve the rolls with a bowl of peanut sauce on the side.
Recipe endorsed by Cheong Liew in “The Asian Kitchen”, a compilation of fabulous recipes from every corner of Asia.