Shrimp and Zucchini Bites
A 'Flavors of China' recipe (a Suzi Wan collaboration), though it leans Vietnamese in flavor: zucchini ribbons rolled around a shrimp-coconut-curry filling seasoned with nuoc mam, steamed and served with nem (spring roll) dipping sauce.
🍳 Cook: 6 min
Ingredients
| 4 | Small zucchini | |
| 10 | Raw shrimp | |
| 3 tbsp | 45 ml | Coconut milk |
| 1 | Garlic clove | |
| 1/2 tsp | 2.5 ml | Chili paste |
| 2 tbsp | 30 ml | Nuoc mam (fish sauce) |
| 1/2 tsp | 2.5 ml | Curry powder |
| 8 | Cilantro sprigs | |
| — | Nem (spring roll) dipping sauce | |
| — | Rice vermicelli | |
| 12 | Small wooden picks |
Instructions
Total time: 30 to 60 minutes. Difficulty: Easy.
- Wash the zucchini and cut into thin lengthwise slices using a vegetable peeler.
- Bring 2 liters (8 cups) of water to a boil. Once boiling, add some salt and immerse the zucchini slices for about 1 minute; drain gently and refresh in ice water. Drain again and transfer to paper towels.
- Peel the shrimp and peel the garlic.
- In a blender, purée the shrimp, garlic, coconut milk, chili paste, curry, nuoc mam and cilantro (reserving a few leaves for garnish).
- Stack up 3 strips of zucchini; on one end place a large teaspoonful of the shrimp filling and roll everything up without pressing too tightly. Fasten in place with a toothpick. Repeat until all ingredients are used up.
- Steam for 6 minutes.
- Serve warm, cold or hot with nem (spring roll) dipping sauce, cilantro and a few lettuce leaves. Some rice noodles soaked in warm water can also be added.
Hint: the shrimp and zucchini bites can be cooked in the microwave. Place them on a plate, cover with plastic wrap, make a few holes in the wrap and cook for 3 minutes on high.
Collaboration and photo: Suzi Wan - essential products available in major grocery stores, including coconut milk, chili paste, curry, nuoc mam and nem sauce.