FRESH PRAWNS LIME SOUP (Samlor Jrourk Bangcong)

Ingredients (Serves 4) 

• 2¼ lbs of fresh large shrimp, cleaned and peeled 
• 8 cups of water 
• 2 tablespoons of chopped cilantro 
• 4 tablespoons of lime juice 
• 2 teaspoons of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of salt 
• 2 scallions (green onion), chopped into small pieces 
• 1 stalk of lemon grass, cut into 3 pieces, about 15 inches per piece 
• 3 cloves of garlic, thickly sliced 
• 2 shallots, thickly sliced 
• 1 fresh red chili, thickly sliced

Procedures

1. Boil the water in a soup pot (high heat). Add lemon grass, garlic, and shallot and bring to a boil. Then, add the shrimp and boil about 2-3 minutes. 
2. Over medium heat, add salt, fish sauce, and chicken soup base, letting it boil for 2 minutes. 
3. Add lime juice and chili. Taste and transfer to a big bowl. Top with chopped scallion and cilantro.
   

STEAMED JICAMA ROOT ROLLS (Bor Bearc)

Ingredients (Serves 4) 

• 1 pre-packed (12 oz/340 g) salad roll wrapper 
• ½ lb of peeled shrimp 
• 4 Chinese sausages 
• 4 large eggs, beat well, fried, and cut into long, skinny slices 
• 1 jicama root (about 2 lbs), peeled, shredded, and steamed for 10 min. (medium heat) 
• 1 bulb of green lettuce, washed 
• 2 cups of fresh mint leaves 
• ½ cup of roasted peanut, crushed 
• ½ cup of hoisin sauce 
• ¼ cup of white vinegar 
• ¼ cup of water 
• 2 tablespoons of peanut butter 
• 2 teaspoons of chili garlic sauce 
• 1 teaspoon of vegetable oil 
• 4 cloves of garlic, finely chopped 
• 3 shallots, finely chopped

Procedures

1. Heat a little bit of vegetable oil in a frying pan over medium heat. Add shrimp and stir them about 2-3 minutes. Transfer the shrimp to a dish to cool down. Then, crush them. 
2. Put Chinese sausages in a small pan and add a little water. Cover the lid and cook them for 12-13 minutes over medium heat. Take them out and let them cool down. Then, thinly slice them. 
3. Dip one salad roll wrapper in a big bowl of warm water. Then, take the wrapper out and spread it on a large dish and add green leaf, mint, steamed jicama root, long, skinny sliced fried egg, shrimp, Chinese sausages, and crushed peanuts on top of the wrapper. Roll it the same way you roll a spring roll, except you do not need to use the egg to seal it. Water alone will do the job.

Dipping Sauce

Heat the oil in a small saucepot over medium heat and add garlic and shallot. Then, stir it about 1-2 minutes and add hoisin sauce, peanut butter, vinegar, water, and chili garlic sauce. Bring to a boil and taste. Dip the rolls into the sauce to enjoy.