Rice Paper Rolls

Rice Paper Rolls

Makes 16 medium rolls

These rolls are perfect for a light lunch or snack. Have fun with the filling, I have used chicken in this recipe but you could substitute that for prawns, or omit the meat and make them vegetarian.

Ingredients

100gms vermicelli noodles
1 carrot julienned
1 cup chopped coriander
3/4 cup chopped mint
2 tbs Thai basil (optional)
1 large chicken breast cooked
5 tbs sweet chilli sauce
3 tbs fish sauce
juice 1/2 lime
rice paper sheets

Method

Soak noodles in boiling water until soft drain and set aside to cool.
Add remaining ingredients and sauces to noodles and toss well.
Soak the rice paper sheets in warm water for 20-30 seconds and place on a clean tea towel.
Put a tbs of the noodle mix at the end of the rice paper and roll up as you would for a spring roll.



 

Salmon with Mango and Chilli Salsa

Serves 4

When we first came to Dubai the selection of fish wasn't great so we ate alot of salmon. I was constantly trying different ways with salmon this is one I make quite alot, its tasty and so easy. I should mention that an assortment of fresh fish is now available.

Ingredients

4 salmon fillets (200gm each)
4 tbs sweet chilli sauce
juice 1/2 lime
Salsa
1 mando diced 1/2 cm cubes
1 long red chilli deseeded and finely chopped
2 spring onions finely chopped
2 tbs fresh coriander chopped
1 tbs fish sauce
2 tbs sweet chilli sauce
juice 1 lime

Marinate the fish in the sweet chilli sauce and the lime juice for 10 minutes, while you prepare the salsa. For the salsa combine all the ingredients in a bowl. Heat 3 tbs of oil in a pan , place salmon skin side down and cook for 5 minutes, turn and cook for a further 2 minutes. Remove salmon and place on a serving plate, losley cover with foil and let it rest for 5 minutes, to serve top the salmon with the salsa.


 

Vietnamese Chicken Salad

There are many versions of this salad, I played around with the ingredients and this is my version. I first made this a couple of years ago when I was having some friends over for lunch, it was a typically hot day in Dubai and this salad was light and refreshing, I served it with Arabic bread not traditional but great all the same.

Serves 4-6

Ingredients

2 large chicken breasts
1/2 Chinese cabbage shredded
2 carrots julienned
100gm snow peas julienned
1 red capsicum cut into thin strips
1 cup bean sprouts
1/2 cup mint leaves
1/2 cup coriander leaves
4tbs fried shallots
2 tbs sesame seeds ( lightly toasted)
Dressing
70 gms light brown sugar
70 ml water
2 cm piece ginger
2 cloves garlic
1 shallot
1 long red chilli
100mls fish sauce
juice of 2 limes

Directions

For the dressing, place the sugar and water in a sauce pan until the sugar has dissolved, remove from the heat and allow to cool. Place remaining dressing ingredients in a food processor and blend for 30 seconds or until you have a fairly smooth paste, add the cooled sugar syrup to the blender and pulse until combined.
Season the chicken with salt and pepper and fry in 2 tbs of oil until cooked, remove and cool. Shred the chicken once it has cooled and combine with the salad ingredients except for the fried shallots. Pour the dressing over the salad and garnish with the fried shallots.
You can add extra chilli and coriander as a garnish if you wish.