B.C. Spot Prawn, Pickled Carrot and Daikon Salad Rolls with Honey, Bird Chili Peanut Sauce
Tina Tang is a new resident in the Okanagan and a new member of the Grapevine kitchen. At 19 years old, Tang is quite accomplished. She began working in the industry at age 16 and has participated in BC Skills Canada competitions both regionally and provincially placing second in the Abbotsford competition. She plans to continue her third year of culinary education at Okanagan College and is excited to be working with Executive Chef Willi Franz. Here’s what Chef Franz had to say about Tang. “I am very excited to have Tina working for us. She has shown great passion and enthusiasm for the culinary arts and I am very happy to have her on my culinary team.”
1 lb rice noodles 1 package of rice paper 1 lb B.C. spot prawns 4 cups water
1 tsp salt 1/4 cup melted butter 1/4 cup cucumber, julienned
fresh cilantro 1/2 cup green cabbage, shredded 2 tbsp rice vinegar 1/2 tbsp sugar 5 peppercorns 1/4 carrot, julienned 1/4 daikon, julienned Once you have your mise en place the salad rolls are super simple! Make each part of the rolls separately. See below. Place noodles in a bowl and pour hot boiled water over them until they are just submerged. Allow them to rest for 5 minutes then strain. The noodles should be firm and hold their shape, but fully cooked. Once strained, add a tablespoon of lukewarm water to prevent them from sticking to each other. Pour lukewarm water into a medium-sized bowl. Dip the rice papers in the water and rotate the bowl until the water has covered all the edges and the middle of the papers. Drain and put them on a plate; let sit for 1–2 minutes until flexible. To cook the B.C. spot prawns, bring water, salt and butter to a boil. Add prawns (skin on) and turn off heat. Let sit for 3 minutes. Strain, peel and cut lengthwise. Use three halves per roll. To prepare the pickled carrots and daikon bring the rice vinegar, sugar and peppercorns to a boil and pour over the julienned carrots and daikon. Let sit for 2 minutes and strain. To make a salad roll begin with a piece of rice paper that has been dipped in the water. Add a small handful of rice noodles, a few juliennes of cucumber and cabbage along with the pickled carrot and daikon. Add prawns and two sprigs of cilantro. Roll like a wrap. Make sure it is tight, but be gentle as the rice paper is very fragile. If the rice paper tears, just roll it in an additional paper later. Cut each roll into three pieces and serve with the peanut sauce.