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Restaurants›Uchi Houston›Biendo Recipe

Biendo Recipe

Inspired by Uchi Houston

Time30m

Serves4

tempura shrimp spring roll, nuoc mam, grape

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Ingredients

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Ingredients for Biendo

1 pound Shrimp, peeled and deveined

1 cup Tempura batter mix

1 cup Ice-cold water

10 pieces Rice paper wrappers

10 leaves Fresh lettuce leaves

1 cup Fresh mint leaves

1 cup Fresh cilantro leaves

1 cup Grapes, halved

1 3/4 Fish sauce (Nuoc Mam)

1 2 ReaLime juice

1 tbs sugar

2 cloves Garlic, minced

to taste Chili, sliced (optional)

Method

Directions for Biendo

1

Prepare the Tempura Shrimp

In a bowl, mix the tempura batter mix with ice-cold water until smooth. Heat oil in a deep pan for frying. Dip the shrimp into the batter and fry until golden brown. Remove and drain on paper towels.

2

Prepare the Nuoc Mam Dipping Sauce

In a small bowl, combine fish sauce, lime juice, sugar, minced garlic, and sliced chili. Mix well until sugar dissolves. Adjust seasoning to taste.

3

Assemble the Spring Rolls

Soak rice paper wrappers in warm water until soft. Place a lettuce leaf, a few mint and cilantro leaves, and a tempura shrimp on the wrapper, then add a few grape halves. Roll tightly, folding in the sides as you go.

4

Serve

Serve the spring rolls with the prepared Nuoc Mam sauce on the side for dipping.