Spoon Appetizers with Shrimp and Vegetables

Peel carrot and grate finely. Peel ginger and cut into thin sticks. Peel garlic and chop finely. Rinse bell peppers, halve, remove seeds and ribs and cut into fine strips. Rinse and dry scallions and cut into thin rings.

Heat oil in a wok and sauté garlic and ginger, stirring, for about 1 minute. Add carrots and peppers and sauté for 3-4 minutes, stirring. Add stock, chile pepper and scallions and cook for another 3 minutes. Add soy sauce. Season with salt and pepper and sprinkle with 2-3 tablespoons of sesame seeds.

Put vegetables in a bowl. Heat 1 tablespoon of peanut oil and cook shrimp on high heat, stirring. Season with salt and pepper.

Cut rice paper into 1 cm (approximately 1/4-inch) wide strips. Heat sunflower oil in a pan and cook rice paper until crisp. Drain on paper towels.