Send Me $50.00

OK, I know you probably won't send me anything.



OK, I know you will absolutely not send me anything.



But I still think it may be worth $50.00.



OK, maybe $10.00.



What is it you ask?



It is my latest recipe (I have no name for it yet, just made it up today (OK I stole it from others and just enhanced it but as long as you change it, it is always yours)).



You see, one of the reasons (besides just sitting on my fat ass) I gained weight while we were visiting Kaos West was I did eat rather well and one of the fine dining establishments (plug here so maybe they will send me $$) we patronized was Pho Van.



It had been awhile since I had had any Vietnamese food (1967 to be exact and that was fish head soup, rice and rice wine - we ate with the local farmers frequently) so we went out to eat at a place recommended by #1 Son (and NanaK).



It was good.



And I learned something. When we got back to Counciltucky (Nebraska people call it that because of the inbreeding in western Iowa - like Nebraskanz don't do strange things with corn), we found some edible Vietnamese Rice Paper, just like we had at Pho Van.



So today with a break in the temperature (it was 30 degrees F.) and with 2 to 4 inches of snow predicted over the next 2 days we grilled some fish (talapia) and shrimp and had rice paper wraps for din din. And let me tell you, it was gooooooooooooooooooood!



So here what you do.



Combine 1/4 tablespoon cumin with 1/4 tablespoon paprika and 1/8 tablespoon cayenne and 1/4 tablespoon kosher salt for each talapia fillet being grilled (add a little oregano if you like). This is the "spice it up" mixture



Pour some olive oil on a plate (don't be shy) and coat both sides of the tilapia in it. Then take the spice it up mix and coat both sides of the fish. Let it sit for appx 1 hour.



Got to give credit where credit is due, this mostly came from CamiKaos.



Now, get about 20 to 25 (serves 2 with leftovers) medium to large shrimp (fresh or frozen in shell) and remove shell and tail.



In a small bowl combine the juice of 1 lemon with about 1/2 tsp of freshly ground pepper, a sprinkle of kosher salt (maybe about 1/4 tsp) and about 1/2 tsp of granulated garlic, not garlic powder (caution, do not use garlic salt, there is a difference). This is all to taste and is based on the number of shrimp.



Marinate the shrimp in the mixture for a minimum of 1 hour.



Now, you can chose whatever ingredients you want for the wraps.



I used the following ingredients:



1/2 Mango, julienned

1/4 cucumber, julienned

4 green onions, grilled & sliced

1/4 red onion, sliced

1/4 cup cilantro

1/4 cup spinach leaves



Also good with this would be apple, bean sprouts and pineapple.



Now, grill the talapia for about 3 to 4 minutes per side.

Skewer the shrimp and grill for 2 to 4 minutes (until pink).



Cut rice paper rounds in half.



Boil about 4 cups of water and place in a container that will maintain the warmth.



Dip the rice paper in the water for about 5 seconds and fill with with chosen ingredients (the shrimp is really good in this) and wrap.



You can use store bought sauce to enhance the flavor (like hoisin sauce) or make the following (I recommend the homemade but of course I'm am somewhat prejudiced):



Shred about 1 tablespoon of fresh ginger root.

Mince around 4 large cloves of garlic.

Combine with 1/4 cup of soy sauce (Kikkoman light is good)

Add a couple of drops of sesame oil (be careful this is powerful stuff).

Mix well and let sit for an hour.



Spoon the sauce into the wrap or use as a dip.



Serve with Jasmine Rice (rice can be added to the wrap, served on the side or both)



Remember this recipe serves two (with a few leftovers for lunch).



If you like it, send $$ or just leave a comment.