When your garden is producing lots of shiso, use it as wrappers for these boldly flavored bundles (or buy shiso from an Asian market). You'll need 2 dozen cocktail toothpicks.

Elaine Johnson
This Story Originally Appeared On sunset.com

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

total:
25 mins
Yield:
Serves 6 (makes 24)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make sauce: Trim tough ends and outer layers from lemongrass until very tender parts remain, then coarsely chop. Whirl lemongrass in a food processor until minced. Scrape into a bowl and stir in 1/4 cup water and remaining sauce ingredients.

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  • Make bundles: Lay shiso leaves flat on a work surface, veined side up. Set a cilantro sprig across base of each leaf; then set a shrimp on top, with tail poking out the side.

  • Fold shiso over the rest of shrimp. Roll up bundles from base and secure each with a toothpick. Serve with dipping sauce.

  • * Grow your own, or find at Asian markets and specialty produce stores.

Nutrition Facts

79 calories; calories from fat 11%; protein 14g; fat 1g; carbohydrates 3.9g; fiber 0.3g; sodium 1076mg; cholesterol 103mg.
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