Thai cuisine · Salads & Mezze

Poh Pia Sod

Fresh, unfried rice paper rolls with carrot, sprouts and herbs, served with a dark-sweet tamarind dipping sauce.

Ingredients · for 4 servings

• 16 sheets rice paper (22 cm)
• 200 g shrimp, peeled
• 2 carrots
• 200 g soybean sprouts
• 1/2 cucumber
• 1 head lettuce
• 1 bunch Thai basil
• 1/2 bunch cilantro
• 3 tbsp tamarind paste
• 3 tbsp palm sugar
• 2 tbsp fish sauce
• 2 tbsp peanuts

Instructions

1. Cook the shrimp in lightly salted water for 2 min until pink and firm, shock in cold water, and halve lengthwise.
2. Cut the carrots and cucumber into fine matchsticks, blanch the soybean sprouts for 30 sec and drain well, separate the lettuce leaves from the stalk, and pick the leaves from the Thai basil and cilantro.
3. For the dipping sauce, simmer the tamarind paste, palm sugar, fish sauce and 100 ml water uncovered over medium heat for 5–6 min until the sauce clings syrup-like to the ladle; let cool.
4. Toast the peanuts in a dry pan for 3–4 min until fragrant, and chop roughly.
5. Dip a sheet of rice paper in lukewarm water for 10 sec, lay on a damp cloth, top with a lettuce leaf, vegetable strips, sprouts and herb leaves, add two shrimp halves, fold in the sides, and roll up tightly.
6. Halve the rolls on the diagonal, sprinkle with the chopped peanuts, and serve chilled with the tamarind sauce.