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I'm Anett. This is my creative space - where I collect my recipes, thoughts, ideas and works. 

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Peanut crunch rice paper rolls with a Tellicherry pepper satay sauce

Peanut crunch rice paper rolls with a Tellicherry pepper satay sauce

Rice paper rolls are my ultimate happy treat – I could eat them all day, every day. Never get tired.

But, being the fan that I am (eating them at least twice a week), I have to try out new combinations. Mango + satay sauce has been a winner for a long time, and if we add some crunchy peanuts to the mix – we have something even better. Add some Tellicherry pepper to the sauce – oh my gosh, it must be heaven.

 

Ingredients

½ Fresh mango, cut into strips

2 medium sized ripe avocados, cut into strips

1/4 Purple cabbage, thinly sliced

2 Carrots, cut into thin strips (julienned)

½ large cucumber, cut into thin strips

150g shiitake mushrooms, thinly sliced

100g peanuts, peeled, raw or roasted

Handful of fresh coriander

Rice paper

Black sesame seeds for garnish

 

For the sauce:

100ml smooth, unsweetened (natural) peanut butter

150ml Coconut milk

2 cm 2 piece of fresh ginger, finely grated

1 medium clove of garlic, finely grated

1 tbsp ketjap (Indonesian sweet soy sauce)

1,5 tbsp Soy sauce/tamari

Lime juice from 1 lime

1 tsp Sriracha/hot sauce

Salt, to taste

Tellicherry pepper, a generous amount

Pinch of ground coriander

Pinch of ground cumin

½ tsp palm sugar, finely grated

 

Recipe

To prepare the peanuts, heat a pan with at least 0,5 cm oil to frying temperature, add the peanuts and fry until crispy. Make sure the oil isn’t too hot and do a tester to see how long it takes – they burn very easily. Drain on a paper towel.

To prepare the shiitakes, heat oil in a large skillet, add the mushrooms and sauté until tender, 4-5 minutes. Season with a dash of soy sauce.

To make the rice paper rolls, soak the rice paper in cold water until almost soft. If it is too soft then it may break while rolling. Place the vegetables, peanuts, shiitakes and coriander in a neat, elongated pile at the one end, 2 cm from the edge. Fold the two the sides over and roll up into a cigar. Repeat with the rest of the ingredients.

To make the sauce, combine all the ingredients in the bowl of a blender and blend until smooth. Taste and adjust seasoning. Enjoy!

DROPBOTTLE Collaboration

DROPBOTTLE Collaboration

HOT CHOCOLATE with coconut whip & Tellicherry pepper

HOT CHOCOLATE with coconut whip & Tellicherry pepper