ingredients

4 small zucchini
10 large raw shrimp, shelled
3 tbsp. to s. coconut milk
1 big clove of garlic
1/2 cuil. to c. chili puree
2 tbsp. to s. of nuoc-mâm l 1/2 cuil. to c. curry powder
8 sprigs of coriander sauce for spring rolls

Steps

Step 1

Cut the unpeeled zucchini into 2 in length. Starting from the cut face, draw on each half approx. 6 thin slicing strips. Immerse them for 1 min in a pan of boiling salted water. Drain. Lay on a cloth.

2nd step

Mix in a shrimp propeller robot , garlic, coconut milk, chilli purée, curry, nuoc-mâm and coriander (keep some leaves for the decoration).

Step 3

Stack the strips 3 by 3, put one end of each package a big spoon. to c. mixed mix, roll tight but not too much ... As you go, place the rolls in the perforated basket of a steamer. Cook 6 minutes steaming. Decorate with coriander leaves. Enjoy hot, warm or cold, with the sauce for spring rolls.

tips

Save time: coconut milk, chili puree, nuoc-mâm and spring roll sauce all exist in the same Suzi Wan brand and are grouped in the same department ...

If you enjoy hot, you can add rice vermicelli (same brand, same radius), just scalded, then seasoned with spring roll sauce and fresh green salad!