933
GOURMET |
SPRING NEMS
BY CHEF MAROUN CHEDID
Founder of Maroun Chedid Cooking Academy and Ritage Restaurant
Serves 1| Prep/Cooking Time 20 mins
INGREDIENTS |
- 14 g cucumber or rice paper
- 1 pc crab stick
- 5 g carrot, julienne cut
- 5 g mango, julienne cut
- 5 g cucumber, julienne cut
- 5 g beetroot, julienne cut
- 5 g red bell pepper, julienne cut
- 5 g green bell pepper, julienne cut
- 5 g yellow bell pepper, julienne cut
- 2 g sesame seeds
- 20 g radish sweet chili sauce
Radish Sweet Chili Sauce
- 5 g minced radish
- 5 g minced ginger
- 20 ml soya sauce
- 7 ml Mitsukan
- 50 ml sweet chili sauce
- 1 ml Tabasco
PREPARATION |
For the rolls
- Lay cucumber or the rice paper on a working table.
- Arrange crab stick and all the remaining vegetables cuts in the middle of the paper.
- Roll it tightly then cut into small rolls.
- Serve with radish soya sauce aside.
Radish sweet chili sauce
- Mix all the ingredients together.
MORE RECIPES |