Spring Nems recipe by Chef Maroun Chedid
GOURMET

SPRING NEMS

BY CHEF MAROUN CHEDID
Founder of Maroun Chedid Cooking Academy and Ritage Restaurant
Serves 1| Prep/Cooking Time 20 mins
Maroun-Chedid-landscape-1200x630
INGREDIENTS
  • 14 g cucumber or rice paper
  • 1 pc crab stick
  • 5 g carrot, julienne cut
  • 5 g mango, julienne cut
  • 5 g cucumber, julienne cut
  • 5 g beetroot, julienne cut
  • 5 g red bell pepper, julienne cut
  • 5 g green bell pepper, julienne cut
  • 5 g yellow bell pepper, julienne cut
  • 2 g sesame seeds
  • 20 g radish sweet chili sauce

 

Radish Sweet Chili Sauce                       

  • 5 g minced radish
  • 5 g minced ginger
  • 20 ml soya sauce
  • 7 ml Mitsukan
  • 50 ml sweet chili sauce
  • 1 ml Tabasco
PREPARATION

For the rolls                                                       

  1. Lay cucumber or the rice paper on a working table.
  2. Arrange crab stick and all the remaining vegetables cuts in the middle of the paper.
  3. Roll it tightly then cut into small rolls.
  4. Serve with radish soya sauce aside.

Radish sweet chili sauce                                               

  1. Mix all the ingredients together.
MORE RECIPES

 

No comments

LEAVE A COMMENT