Bulgur-stuffed mushrooms
2020-08-13 / test@t
Rice and shrimp rolls
Indonesians treat food with great respect. This is evidenced by the numerous mobile eateries in the open air - varungs (the owners, cooks, waiters and cleaners in them are usually all from the same family), a huge number of small restaurants and such exquisite recipes.
Ingredients
- 180 g of jasmine rice
- 8 raw tiger prawns
- 2 small mangoes
- 4 Chinese cabbage leaves
- 2 small cucumbers
- 2 eggs
- 40 g sauteed sauce
- 18 g dark sesame oil
- 80 g vegetable oil
- freshly ground white pepper
- salt to taste
STEP-BY-STEP COOKING RECIPE
Step 1
If the shrimp are frozen, defrost them in advance on the top shelf of the refrigerator in a colander in a bowl. String each shrimp onto a wooden skewer, pushing it under the shell from the side of the head to the tail. This is necessary so that during boiling the shrimps do not curl up in a ring. Boil the shrimps in boiling slightly under salted water, 4 minutes. Pour cold water over, then let the shrimp cool. Remove the shrimp from the skewers, remove the shell and head, remove the dark intestinal vein.
Step 2
Cook the rice in boiling salted water according to the instructions on the package and cool completely. Rice should not be too crumbly.
Step 3
Peel the mango, cut from the stone, cut the pulp into small cubes. Cut off the hard base from the Chinese cabbage leaves.
Step 4
Place the leaves overlapping on a cutting board. Place the shrimps on one cutting edge, and place the mango pieces in the glasses. Wrap tightly in cabbage leaves to make a thin, long roll.
Step 5
Peel the cucumbers and seeds, chop very finely, mix with rice. Whisk eggs with soy sauce, sesame oil and white pepper. Add 2 tbsp to the rice. l. the resulting mixture, stir.
Step 6
Place a roll-up mat in front of you, and lay a wrap over it. Lay out the rice, level the surface so that you get a rectangle of the same length as the prepared cabbage roll. Wrap the roll in rice, pressing it with your hands so that the rice lies tighter. Coat the roll on all sides with the remaining egg mixture and fry in highly heated vegetable oil until golden brown. Before serving, cut the roll into pieces approximately 3 cm long.
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