Rice Noodle Wrapped Shrimp With Blood Orange And Ponzu Soya Dipping Sauce

CookingWithKimberly's picture

Dec. 21, 2016

Web chef, Kimberly Turner, shares with you How to Cook Rice Noodle Wrapped Shrimp with Blood Orange Ponzu Soya Dipping Sauce!

Ingredients

Shrimp 20 , peeled, shell removed, deveined (450g)
Lemon juice 1/3 Cup (5.33 tbs)
Lime juice 1 Tablespoon
Freshly ground pepper To Taste
Ground coriander 1/4 Teaspoon
Piri piri 1
Soy sauce 1 Tablespoon
Chopped fresh cilantro 2 Tablespoon
Coconut water 1/3 Cup (5.33 tbs)
Vermicelli 5 1/4 Ounce (2/3 of 1 package)
Boiling water 3 Cup (48 tbs)
Chopped cilantro 2 Tablespoon
Lime juice 3 Tablespoon
Oil 3 Cup (48 tbs)
Peanut oil 1 Tablespoon
Sesame oil 3 Drop
Soya sauce 2 Teaspoon
Sriracha 1/2 Teaspoon
For sauce:
Lime juice 1/4 Cup (4 tbs)
Blood orange vinegar 2 Teaspoon (Napa valley vinegar company)
Powdered sugar 1 Teaspoon
Fish sauce 1 1/2 Teaspoon
Ponzu sauce 1 Teaspoon
Ground coriander 1/4 Teaspoon
Chopped fresh cilantro 1 Teaspoon
Piri piri 1 , ground

Directions

Please watch the video for directions!

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 10