Spring rolls with shrimp, peaches and nasturtium leaves
3 servings
30 minutes
A pure experiment — classic Asian spring rolls with nasturtium leaves instead of green salad. To be honest, this was the first time we tried nasturtium and were amazed at how bright these round leaves tasted — fresh, light, but with a hint of bitterness. That's how the recipe was born: sweet peaches, tender shrimp, salted caviar and nasturtium, which balances the taste. To be honest, we didn't want to drown out such a delight with overly explosive Asian sauces, so we settled on a light and smooth aioli.
1
Prepare the sauce. Crack an egg into a tall glass, squeeze in garlic, add soy sauce, pepper, sugar, and mustard. Blend thoroughly.
- Chicken egg: 1 piece
- Garlic: 1 clove
- Soy sauce: to taste
- Ground black pepper: to taste
- Sugar: 0.5 teaspoon
- Dijon mustard: 1 teaspoon
2
Add yogurt and blend again.
- Plain (natural) yoghurt: 75 g
3
Start pouring the oil in a thin stream while continuously whisking the sauce. Once ¼ of the oil is incorporated, you can increase the speed and pour in the remaining oil more decisively. Place the finished sauce in the refrigerator to thicken slightly.
- Olive oil: 150 ml
4
Cut the shrimp's shell and back with scissors, remove the intestine, and boil them in their shell in salted water with lemon juice for 3-4 minutes.
- Tiger prawns: 3 pieces
- Lemon juice: to taste
5
Peel the cooked shrimp and cut them in half lengthwise.
- Tiger prawns: 3 pieces
6
Slice the peach into wedges and peel the skin. Cut the peach wedges into strips.
- Peaches: 1 piece
7
Cut the cucumber into the same strips.
- Cucumbers: 1 piece
8
Soak the rice paper in water and place it on the work surface.
9
Place the chopped romaine, shrimp, nasturtium leaf (if large - chop it), and chard on paper.
- Romano lettuce: 30 g
- Tiger prawns: 3 pieces
- Nasturtium leaves: 6 pieces
- Chard (Swiss chard): 5 g
10
Wrap the filling tightly in the rice paper. Prepare the other spring rolls as well.
11
Serve spring rolls with sauce.
