Buzz
A delightful feast for four awaits!
- Shrimp: 200 grams
- Fresh Fruit Selection: 1 small avocado, 1 banana, ½ apple, ½ pear, ¼ cantaloupe
- Pia Rice Paper: 20 pieces (available at grocery stores and supermarkets)
- Chicken eggs: 2 pieces
- Breaded chicken nuggets: 100g
- Crispy batter: 50g (approximately more than 3 tablespoons)
- Mayonnaise sauce: 2 tablespoons
- Salad greens: lettuce, herbs of your choice
- Seasonings: salt, sugar, seasoning powder, cooking oil
Recipe for shrimp and fruit spring rolls:
Step 1:
- Clean and briefly boil the shrimp. Peel and devein them, then dice into small pieces.
- Wash and peel the fruits, then dice them into small pieces.
- In a large bowl, combine mayonnaise, ½ teaspoon of seasoning powder, ½ teaspoon of sugar, ½ teaspoon of salt, and stir until the seasonings dissolve.
- Add the diced shrimp and fruits into the mayonnaise mixture, gently toss to coat the ingredients evenly with the seasoning.
Step 2:
- Lay out the rice paper, scoop out ½ portion
- Spread 1 tablespoon of shrimp and meat onto the rice paper, then tightly roll it by hand, folding the edges to prevent filling from leaking. Repeat until all ingredients are used up.
- Crack the eggs into a large bowl, add the crispy batter and stir until the mixture is well blended.
Step 3:
- Heat a pan with 3 - 4 tablespoons of cooking oil.
- Quickly dip each rolled spring roll into the egg and crispy batter mixture, then coat with breaded chicken nuggets, and fry in hot oil.
- Fry the rolls in batches over low heat until they are evenly golden brown, then remove and drain on paper towels before arranging them on a plate with accompanying salad greens.
