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Categories:Viewed: 15 - Published at: 5 years ago
Ingredients
- 16 very thin slices sashimi-grade fluke, each about 2 1/2-inches long and 1 inch wide
- 32 sprigs cilantro
- Thirty-two 1 1/2-inch-long pieces fresh chives
- 24 small (30 count) sweet shrimp or regular shrimp, shelled, deveined, cooked, and chilled
- 2 tablespoons plus 2 teaspoons fish sauce (nam pla)
- 2 tablespoons plus 2 teaspoons fresh lime juice
- Sambal olek or red Thai or Vietnamese chili sauce to taste
Method
- Lay the slices of fish on a work surface.
- Lay 2 cilantro sprigs and 2 chive pieces on each slice and roll so that the tops of the herbs extend from one end.
- Stand the rolls on end on a chilled plate and arrange the shrimp along with them.
- Combine the fish sauce and lime juice in a small ramekin or sauce dish.
- Stir in chili sauce to make the sauce as spicy as you like.
