Lunch dishes – shrimp summer rolls, fish tomato soup, stir-fried rice paper
Three complete meals: a tasty wrap with garlic-chilli shrimps, a creamy cod & shrimp soup, and stir-fried vegetables with rice paper noodles. A whole set of dishes with a minimum of ingredients.
Ingredients
Stir fry with vegetables and rice paper noodles
Step 1
8 sheets of rice paper – 1 tbsp Kikkoman Toasted Sesame Oil
Soak 4 sheets of the rice paper in a bowl of warm water until soft. Remove and place on a board oiled with Kikkoman Sesame Oil, one on top of the other. Press down so they stick together, then put them back in the bowl of water for 2 minutes. Place them on the board and cut into 1-2 cm wide strips with an oiled knife. Return the strips to the water and separate them by hand. When separated, transfer the rice paper noodles to a dry bowl.
Repeat with the remaining 4 rice paper sheets.
Step 2
1 tbsp Kikkoman Toasted Sesame Oil – 0.13 red cabbage – 0.5 yellow pepper – 0.5 carrot – 1 onion – 2 cloves of garlic – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 0.5 tbsp honey
Chop the cabbage, pepper, carrot and onion and fry in a pan with Kikkoman Sesame Oil. Add the chopped garlic. Mix the Kikkoman Soy Sauce with the honey. Pour into the pan and mix with the vegetables and rice paper noodles.
Step 3
1 tbsp sesame seeds – 1 spring onion
Chop the spring onion. Serve the dish sprinkled with chopped onion and sesame seeds.
Fish soup with shrimps and cod
Step 1
1 tbsp butter – 3 cloves of garlic – 0.25 yellow pepper – 0.5 chilli pepper
Heat the butter in a frying pan. Peel the garlic, pepper and chilli pepper and chop finely. Fry the vegetables in a pan with melted butter for 1 minute.
Peel and chop the garlic. Cut the pepper and chilli pepper into small cubes. Melt the butter in a pan over a medium heat. Add the vegetables to the pan and fry for 1 minute.
Step 2
500 g strained tomatoes – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 litre vegetable stock
Heat the vegetable stock until hot. Pour in the strained tomatoes, Kikkoman Soy Sauce and hot stock. Simmer for 10 minutes.
Step 3
200 g shrimps – 300 g cod fillet – 0.5 lime – 100 ml coconut milk – 1 bunch of parsley or coriander
Chop the parsley or coriander. Rinse the shrimps and remove the tails. Cut the cod into thick cubes. Add the cod to the soup, then add the shrimps 5 minutes later. Cook for a further 5 minutes. Season with the lime juice and, coconut milk. Serve with the chopped parsley or coriander.
Summer rolls with vegetables, shrimps and peanut sauce
Step 1
4 lettuce leaves – 0.5 carrot – 0.25 yellow pepper – 0.13 red cabbage
Wash the vegetables, and cut the carrot, pepper and cabbage into very fine sticks.
Step 2
150 g shrimps – 1 tbsp butter – 1 clove of garlic – 0.25 chilli pepper – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Wash the shrimps. Melt the butter in a pan. Add the shrimps and fry for 1 minute. Add the crushed garlic, sliced chilli pepper and Kikkoman Soy Sauce. Fry for a further 3-4 minutes and set aside to cool.
Step 3
4 sheets of rice paper
Moisten the rice paper in lukewarm water. Fill with vegetables and start rolling it up. Before wrapping it completely, add the shrimps and finish rolling.
Step 4
2 tbsp peanut butter – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp lime juice – 1 tbsp honey – 4 tbsp water
Mix all the ingredients in a bowl until uniform.
Serve the summer rolls with the peanut sauce.
Tip:
For a vegan version, replace the shrimp with finely chopped tofu and wrap it with vegetables after frying.
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