The Triton

Editor's Pick

Top Shelf: Rice paper rolls with green mango, shrimp and avocado

ADVERTISEMENT

Top Shelf: by Chef Tim MacDonald

Some 30 years ago, on Richmond’s Victoria Street in Australia, the Vietnamese rice paper roll was a staple for the locals. 

Along with the French baguette sandwich filled with barbecued pork, coriander and lettuce – a throwback to the French days in Vietnam – the rice paper roll was one of the quintessential snack foods that the new Vietnamese hung on to as a go-to snack.

Rice paper rolls can be filled with any number of ingredients, but adaptation is the key to survival on yachts, depending  on where you happen to be in the world.

In Thailand, I am not cooking confit duck, but healthy options based on what the client wants.

At the height of mango season in Thailand, out in the jungle the mangos lie on the ground rotting. What the monkeys leave behind, the locals scoop up and sell in the markets. The extra large ones go for €1.60 per kilogram.

Not often seen are the green mangos used in a variant on the green papaya salad. The mango at this stage has the perfect balance of sweet acid and texture. Adapting it to the yachting world with the additional combination of avocado and shrimp make for the perfect harmonious marriage.

Crushed roasted peanuts, fresh local hot mint and bird’s eye chili adds that all-important backdrop to the green mango at center stage. Perfect for a healthy lunchtime buffet option while on anchor. A simple sweet chili sauce dip is all that would be needed.

The trick is finding mangos that are in the “green-but-on-the-way-to-being-ripe” stage. This sweet/sharp contrast is the secret.

Ingredients

  • 1 avocado, split and cut lengthwise
  • 6 cooked shrimp
  • 3 large, green mangos, shredded in julienne
  • 1/4 cup crushed roasted peanuts
  • 1/4 cup hot mint
  • 1/4 cup Thai basil
  • 2 bird’s eye chilis, cut fine
  • 6 kaffir lime leaves
  • Vietnamese rice paper wrappers. extra large size
  • Sweet chili sauce

Preparation

  • Combine all the ingredients to make the filling.  
  • Soak the rice paper until soft, about 5 minutes.
  • Lay the rice paper flat and add the filling. 
  • Tucking in the sides first, roll up into a tight roll.
  • Chill and serve with sweet chili sauce.

Tim MacDonald (timothymacdonald.weebly.com) has more than 20 years experience as a chef. He was named Concours de Chefs winner for Yachts over 160 feet at the 2011 Antigua Charter Yacht Show. His recipes are designed for the owner and guests. Comments are welcome below.

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Crew use COVID downtime to make a difference

Crew use COVID downtime to make a difference

By Lucy Chabot Reed Yacht crew all over the world have found interesting and creative ways to make a difference during the COVID-19 …

Owner’s View: Not the recommended procedure for captain, crew career in yachting

Owner’s View: Not the recommended procedure for captain, crew career in yachting

Owner’s View: by Melvyn Miller Decades ago, I was berthed in Cape May, New Jersey, next to a flush-deck motoryacht run by a mature …

FLIBS19: Show’s economic impact jumps 50 percent

FLIBS19: Show’s economic impact jumps 50 percent

The 60th annual Fort Lauderdale International Boat Show, held Oct. 30-Nov. 3, 2019, generated $1.3 billion in economic impact in the state …

Yacht bosun chooses to think like an owner, not spend like one

Yacht bosun chooses to think like an owner, not spend like one

By Bosun Alex Kempin I know, yet another article about personal finance and someone telling you to do something you will never do. I …