B.C. Spot Prawn, Pick­led Car­rot and Daikon Salad Rolls with Honey, Bird Chili Peanut Sauce

Savour - - SCRUMPTIOUS SUMMER RECIPES - Sub­mit­ted by Tina Tang, The Grapevine Restau­rant at Gray Monk Es­tate Win­ery

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.

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