If you've been following along on my Tuesday Insta-takeover, you may have seen a mention of these Thai shrimp rolls. They are loads of fun to make and taste amazing - the only thing is, you do need to buy some special ingredients in order to make them properly.
The veggies and protein (in this recipe it's shrimp, but it can be meatless or use any other type of protein) can be substituted, but you will need to invest in a packet of rice paper.
These are the wraps for the shrimp rolls and they will last in your pantry indefinitely, if stored properly.
If, like me, you're living deep in the country and don't have regular access to Asian ingredients, you can order them online and have them delivered to your home.
Most of the other ingredients can be found in your local shop or larger grocery retailer. The peanut rayu I use is Irish-made by White Mausu - it is so delicious, a really great product. You can buy that online as well, but I bought mine in a butcher's shop in Kilkenny.
If you feel like these rolls look too complicated to try at home, please be assured that this is not the case. When the rice paper is softened in hot water, it gets sticky very quickly. Even if you're not a professional roll-wrapper, you'll be able to stick it all together to make a very tasty meal.
250g shrimp, deveined
1 Tbsp rapeseed oil
2 heaping tablespoons peanut rayu sauce
1 cucumber, seeded and cut into strips
1 red pepper, seeded and finely sliced
1 handful red radishes, finely sliced
1/2 red onion, finely sliced
1 head Cos or 2 heads Baby Gem lettuce, washed and roughly chopped
1/2 bunch fresh basil
1/2 bunch fresh coriander
12-15 sheets rice paper (about 1/2 packet)
For the peanut sauce
100g crunchy peanut butter
1 Tbsp peanut rayu
2 tsp fish sauce
2 tsp honey
2 tsp soy sauce
1 red chili, finely chopped (optional)
Hot water, to thin