Spicy Shrimp Spring Rolls with Peanut Dipping Sauce

Spicy Shrimp Spring Rolls with Peanut Dipping Sauce Instructions

Ingredients

• 1 tsp. black sesame seeds
• 1 tsp. white sesame seeds
• 1/2 tsp. Szechuan peppercorns
• ¼ tsp. poppy seeds
• 1 tbsp. red chili flakes
• Zest of 1 orange, dried ** left on paper towel to dry on a tray 1 or 2 days before**
• ½ tsp. ginger powder
• ¼ sheet toasted nori, chopped

• 1/2 cup creamy peanut butter
• 1 cup water
• 2 tbsp. soy sauce
• 2 tsp. special spice mix
• 1/4 tsp. sugar

• 6 oz. Futonga Udon noodles or Vermicelli
• ¼ cup extra virgin olive oil, plus 1 tbsp.
• 1 finely chopped garlic clove
• 18 Medium Shrimp peeled and deveined (fresh or frozen and defrosted)
• 1 or 2 cucumbers cut in thin wedges< /li>
• A bunch of fresh Thai basil
• 12 Spring Roll Wrappers

Directions

1. For the Spicy Condiment: mix the sesame seeds, the Sichuan peppercorns and the poppy seeds, in a bowl. Heat a clean skillet, add the mix and toast for 1 minute moving constantly taking care they do not burn. Remove and let cool.
2. Once cooled, mix with the other ingredients and coarsely grind in a spice grinder or with a hand blender. It should not turn into a powder. Place in in an airtight jar and keep it in a cupboard. It is good to have I prepared a week before.
3. Boil the noodles according to package instructions. When cooked, rinse under cold water, strain and mix with 1 tbsp olive oil. Reserve.
4. Heat the 1 tbsp. olive oil in a frying pan. Cook the garlic clove for 1 or two minutes until fragrant. Reserve.
5. Add ¼ cup olive oil to the same pan and cook the shrimp in batches turning them as soon they change its color. Mix with the garlic and let cool.
6. Cut the shrimp lengthwise in half and sprinkle with 2 tsp of special condiment. Reserve in the fridge.
7. Fill a large bowl with hot water. Place 1 spring roll wrapper and soak until soft, then place it on your working surface – wood or marble works best.
8. Arrange 3 pieces of shrimp in the middle of the wrapper, add basil leaves, a small portion of the rice noodles and the cucumber.
9. Fold first the bottom of the paper over the filling, then fold each side, then roll shut. Repeat with all wrappers.
10. Arrange one a plate and serve with the dipping sauce.