Crispy Tamarind Shrimp Rolls with Pickled Daikon & Carrot

Instructions

1. 1

   Peel and julienne the daikon radish and carrots. In a medium bowl, combine the julienned vegetables with rice vinegar, sugar, and salt. Stir well, cover, and refrigerate for at least 30 minutes to pickle.

   ~35 min
2. 2

   While the vegetables pickle, prepare the tamarind glaze. In a small saucepan, combine tamarind paste, fish sauce, minced garlic, and chili flakes. Heat over medium heat, stirring until well combined and slightly thickened. Remove from heat and set aside.

   ~10 min
3. 3

   Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with cornstarch until evenly coated. This will help create a crispy exterior.

   ~5 min
4. 4

   Heat vegetable oil in a large frying pan over medium-high heat. Carefully add the cornstarch-coated shrimp in a single layer (work in batches if necessary to avoid overcrowding). Fry for 2-3 minutes per side, until golden brown and crispy.

   ~10 min
5. 5

   Remove fried shrimp from the pan with a slotted spoon and drain on paper towels. While the shrimp are still warm, toss them gently with the prepared tamarind glaze until evenly coated.

   ~3 min
6. 6

   Prepare the rice paper wrappers according to package directions (usually by dipping them briefly in warm water). Place one softened wrapper on a clean surface. Layer with a few pieces of the glazed shrimp, some pickled daikon and carrot, a few cilantro leaves, and mint leaves.

   ~5 min
7. 7

   Carefully fold the sides of the rice paper wrapper over the filling, then tightly roll from the bottom up to form a neat roll.

   ~5 min
8. 8

   Repeat with the remaining ingredients to make more rolls.

   ~15 min
9. 9

   Serve immediately, garnished with extra cilantro if desired.