cilantro sprigs - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Thu, 13 Apr 2023 22:55:18 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png cilantro sprigs - Yan Can Cook https://yancancook.com/home 32 32 Ginger Carrot Soup with Curry Coconut Cream https://yancancook.com/home/recipe/ginger-carrot-soup-with-curry-coconut-cream/ Fri, 07 Jul 2023 07:00:15 +0000 https://yancancook.com/home/?post_type=recipe&p=4952
Ginger Carrot Soup with Curry Coconut Cream
Servings4 people
Ingredients
For garnish:
Instructions
  1. Melt butter in a wok or stir-fry pan over medium-high heat. Add ginger, onion and carrots; cook for 3 – 4 minutes.
  2. Add sesame oil, garlic salt, curry powder, turmeric, lemon zest and stock. Reduce heat, continue to cook until carrots are soft, about 20 minutes.
  3. Puree carrot mixture in a blender until smooth. Add coconut milk and more stock, if needed. Warm over medium heat.
  4. Garnish with green onion, cilantro and toasted sesame seeds.
Recipe Notes

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]]> Fresh Salad Rolls with Shrimp https://yancancook.com/home/recipe/fresh-salad-rolls-with-shrimp/ https://yancancook.com/home/recipe/fresh-salad-rolls-with-shrimp/#respond Fri, 31 Mar 2017 20:43:42 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=386 Often called summer rolls, these delicious cold appetizers present you with lots of room to customize and add whatever ingredients you like. Traditionally, pork is used in this dish; in this version, we use roasted.

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Fresh Salad Rolls with Shrimp
Often called summer rolls, these delicious cold appetizers present you with lots of room to customize and add whatever ingredients you like. Traditionally, pork is used in this dish; in this version, we use roasted chicken and shrimp. Equipment required: Large water bowl of water for dipping rice paper
Servings8 rolls
Ingredients
Spicy Peanut Dip
Fish Sauce Dip (Nuoc Mam Cham)
Other Ingredients
Instructions
  1. Combine ingredients for spicy peanut dip and fish sauce dip in separate small bowls. Set aside.
  2. Place shredded lettuce and mint in a large bowl; toss well.
  3. Fill a large bowl with hot water. Dip one rice paper round into water bowl until fully moistened (should be pliable and soft). Place rice paper round on a clean flat work surface.
  4. Place 2 shrimp halves, skin side down, on top one-third portion of rice paper round. Place a cilantro sprig on the shrimp.
  5. Place 1/3 cup lettuce-mint mixture, 1 slice chicken and 1/4 cup rice noodles about two inches from bottom edge of rice paper closest to you. Fold bottom edge over ingredients and roll over once. Fold sides over and continue rolling ingredients into a snug cylindrical package. Repeat with remaining ingredients and rice paper rounds.
  6. Cut each roll in half and arrange on a serving plate. Serve with dipping sauces on the side.

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