Prawn rice paper rolls
Prawn rice paper rolls
Ingredients
For the rolls
- 12 green medium prawns, peeled, deveined, tails removed
- 1 stalk lemongrass (white part only), finely chopped
- 1 green onion, finely chopped
- 1 garlic clove, crushed
- 2 tsp caster sugar
- 2 tsp fish sauce
- Pinch of ground white pepper
- 60g dried rice vermicelli noodles
- 2 cups snow pea sprouts
- 1 cup fresh mint leaves
- 6 garlic chives, halved
- 12 large rice paper rounds
Peanut dipping sauce
- 240g jar hoisin sauce
- 1/3 cup smooth peanut butter
- 2 tbsp finely chopped salted roasted peanuts
Instructions
- 1
Place prawns, lemongrass, onion, garlic, sugar, fish sauce and white pepper in a glass or ceramic dish. Toss to combine. Cover. Refrigerate for 30 minutes.
30 min - 2
Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Rinse under cold water. Drain.
10 min - 3
Make Peanut dipping sauce: Combine hoisin, peanut butter and 2 1/2 tablespoons of cold water in a small saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth and combined. Transfer the sauce to a small serving bowl. Sprinkle with peanuts.
3 min - 4
Arrange noodles, sprouts, mint and chives in separate bundles on a large serving platter.
- 5
Heat a medium frying pan over medium-high heat. Add prawns. Cook, tossing, for 5 to 6 minutes or until pink and cooked through. Slice cooked prawns in half lengthways. Transfer prawns to a platter.
6 min - 6
Half fill a shallow dish with warm water. Dip 1 rice paper round in water. Place on a tea towel to absorb excess water (see note).
- 7
To assemble, top the centre of the rice paper round with a small amount of noodles, sprouts, mint, chives and 2 prawn halves. Roll up, folding in edges to enclose filling.
