Spring rolls with prawns, shiitake and shallots with a lemongrass sauce
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| Why shallots | : | Shallots give the dish a robust flavour. |
| Category | : | Fish |
| Type of dish | : | Vegetables, Pizza or wraps, Stir-frying, Sauces or dressings, Fish or shellfish |
| Number of servings | : | 4 |
| Cooking time | : | 25 minutes |
| Ingredients | : | Spring rolls: 4 peeled prawns with tails on size 13/16 in a kilo 50 g shallot 200 g shiitake (not too large) 1 clove garlic 100 g bean sprouts 2 g fresh coriander 3 g fresh ginger, peeled 4 spring roll wrappers 10 g sesame oil ½ dl olive oil Lemongrass sauce: 1 clove garlic 50 g shallot 1 lemongrass stem (crushed) 2 kaffir lime leaves 1 ½ dl (single) cream 1 dl crème fraîche 1 dl fish stock salt and pepper |
| Preparation | : | |
| How to prepare | : | Preparation spring rolls: Peel and halve the shallots and chop finely. Remove the stalks from the shiitake mushrooms and reserve 8 small shiitake. Carefully slice the caps of the 8 small shiitake mushrooms crosswise. Fry them whole. Set these mushrooms to one side. Slice the rest of the shiitake into thin strips. Peel and finely chop the garlic. Peel and finely slice the ginger. Roughly slice the coriander leaves. Gently fry the shallot, garlic and shiitake in the sesame oil for 1 minute. Add the bean sprouts and season with salt and pepper. Tip the mixture into a colander and drain. Place the mixture in the fridge so it can cool down. When the ingredients have cooled add the sliced coriander. Season the prawns with salt and pepper. Slice the spring roll wrappers so they are a little wider than the prawns. Lightly grease the wrappers with some oil. Place a small pile of the shiitake mixture onto the wrapper close to the top edge. Lay a prawn on top of the shiitake mixture. Fold in the sides over the wrapper over the pile and roll up the spring roll. Assemble the other spring rolls in the same way. Fry the spring rolls on all sides in an anti-stick pan with some olive oil for a total of 4 minutes. Re-heat the rest of the shiitake mixture in a wok. Serve this with the spring rolls and the lemongrass sauce. Preparation sauce: Peel and halve the shallot and chop finely. Peel the garlic and chop finely. Crush the lemongrass stem using a heavy pan or a rolling pin. Gently fry the shallot, garlic, kaffir lime leaves and lemongrass in some olive oil, but do not allow the ingredients to brown. Add the rest of the ingredients and simmer gently for 15 minutes until the sauce has reduced. Pass the liquid through a sieve so you have a smooth sauce and season to taste with salt and pepper. |
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