Prawn and mango rice paper rolls with nam jim
10 min·Asian
Prawn and mango rice paper rolls with nam jim
Ingredients
Nam Jim Dipping Sauce
- 2 long red chillies, chopped
- 2 garlic cloves, chopped
- Zest and juice of 1 lime
- 2 tbsp fish sauce
- 1/4 cup (60ml) light soy sauce
- 1 tbsp grated ginger
- 1 tbsp grated palm sugar
Rice Paper Rolls
- 12 rice paper wrappers
- 1 mango, thinly sliced
- 1/2 bunch Thai basil, leaves picked
- 2 eschalots, thinly sliced
- 1 Lebanese cucumber, halved, cut into thin strips
- 18 cooked peeled prawns, deveined, halved
- 1/2 cup (75g) roasted unsalted peanuts, chopped
Instructions
2 steps
- 1
To make the nam jim dipping sauce, using a mortar and pestle, pound the chilli, garlic and lime zest to a coarse paste. Transfer to a bowl, add lime juice, fish and soy sauces, ginger and palm sugar, and stir to combine. Set aside.
- 2
Soak 1 rice paper wrapper in a bowl of warm water for 10 seconds, then place on a clean damp tea towel. Place 1-2 slices mango along one end, then top with 2-3 basil leaves, eschalot, cucumber, 3 prawn halves and peanuts. Fold in sides of wrapper, then roll up to enclose. Repeat to make 12 rolls. Serve with nam jim for dipping.
Progress
0 / 2 steps
