Shrimp and Zucchini Bites Recipe
Shrimp and Zucchini Bites
Flavors of China
Total time: 30 to 60 minutes
Preparation time: 25 minutes
Cooking time: 6 minutes in the steamer or 3 in the microwave
Difficulty: Easy
Chef's Note
Hint: the shrimp and zucchini bites can be cooked in the microwave. Place them on a plate, cover with plastic wrap, make a few holes in the wrap and cook for 3 minutes on high.
- 4 small Zucchini
- 10 raw Shrimp
- 3 tbsp. Coconut Milk
- 1 garlic clove
- 1/2 tsp. chili paste
- 2 tbsp. nuoc mam
- 1/2 tsp. curry powder
- 8 sprigs of cilantro
- [Sauce pour nem]
- Rice vermicelli
- 12 small wooden picks
  1. Wash the zucchini and cut into thin lengthwise slices using a vegetable peeler. 
  2. Bring 2 liters (8 cups) water to a boil. Once it is boiling, add some salt and immerse the zucchini slices for about 1 minute; drain them gently and refresh in ice water. Drain again and transfer to paper towels. 
  3. Peel the shrimp and peel the garlic. 
  4. In a blender, purée the shrimp, garlic, coconut milk, chili paste, curry, nuoc mam and cilantro (reserving a few leaves for garnish). 
  5. Stack up 3 strips of zucchini; on one end place a large teaspoonful of chili paste and roll everything up with the shrimp filling without pressing too tightly. Fasten the rolls in place with a toothpick. Repeat until all the ingredients have been used up. 
  6. Steam for 6 minutes.
  7. Serve warm, cold or hot with nem (spring roll) dipping sauce, cilantro and  a few lettuce leaves. Some rice noodles that have been already soaked in warm water could also be added. 
Collaboration and photo: Suzi Wan - Essential Chinese products available in major grocery stores, including coconut milk, chili paste, curry, nuoc mam and nem sauce.
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