Shrimp & vegetables Rice Paper

Ingredients

For shrimp:
200 g medium size shrimp
½ Teaspoons Salt
2 Lemon slices
1 Bay leaves

For the roll:
6 rice paper rolls
1 cucumber, julienne
1 carrot, julienne
3 Cilantro leaves
6 Seaweed sheets
2 Tablespoons Afia Corn plus oil

For the sauce:
¼ cup Peanut butter
1 Tablespoons Rice vinegar
¼ cup water
½ cup hoisin sauce

Garnish:
Cilantro
1 Tablespoons Afia roasted peanuts, chopped

Start by blanching shrimp in boiling water with bay leaves, lemon slices and salt, until pink. Remove from water and let it strain.
For the sauce, whisk together peanut butter, vinegar, water and hoisin sauce until combined and creamy.
To assemble rolls, dip rice paper in shallow water for 10-15 seconds.
On oiled plate place the rice paper and start by adding seaweed, all veggies with cilantro leaves, then add the shrimp next to the veggies. Roll it tightly and leave it on an oiled plate to prevent sticking.
On a hot pan add thin layer of corn oil and start searing the shrimp rolls from the seaweed side until crispy.
Garnish with fresh peanuts and cilantro and serve with peanut sauce.