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Imperial Shrimp Wraps


  • 12 pieces of rice paper
  • 12 large shrimp, cooked and peeled
  • 2 cups of soy germ
  • 6 basil leaves, chopped
  • 12 mint leaves
  • 1 tbsp of vinegar
  • 1 garlic clove, chopped
  • 1 tsp of sugar
  • 1 tsp of crushed hot pepper flakes
  • 12 small lettuce leaves, taken from the heart of a lettuce head


  1. Mix the vinegar, garlic, sugar and crush pepper flakes in a small bowl
  2. Wet the rice papers in a bowl of cold water and lay them flat on a towel for assembly.
  3. Place a lettuce leaf in the center of the rice paper.
  4. Add the soy germ, basil, shrimp and mint to the lettuce leave and roll the soy paper into a wrap.
  5. Drizzle the vinegar sauce over top the rice rolls.

Serves: 4 persons




Calamari Shish Kebabs


  • 4 calamari heads, cleaned and cut into 1 inch by 1 inch squares
  • 2 green bell peppers cut into 1 inch by 1 inch squares
  • 1 lemon, squeezed
  • 1 garlic clove, grated
  • 5 tbsp of olive oil
  • 1 tbsp of crushed hot pepper flakes
  • salt and pepper
  • wooden skewers


  1. Preheat oven to 350 degrees F.
  2. Mix all the ingredients together in a bowl and allow them to marinate for 1 hour.
  3. Stab the calamari and the green peppers on to the skewers and place them on the grill or on a baking sheet and in a 300-degree oven for 5-10 minutes.
  4. Drizzle them with olive oil and add salt and pepper to taste.

Serves: 3-4 persons

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