Make Prawn rice paper rolls

These delicious prawn-filled rice paper rolls are low fat, fresh and healthy.

Makes 16

16 (900g) medium green prawns, peeled
100g vermicelli noodles
1¼ cups small flowering Thai basil leaves
1¼ cups spearmint leaves
1¼ cups coriander leaves
1 garlic clove
1 coriander root, washed
1 long red chilli, finely chopped
¼ cup (50g) finely chopped palm sugar
¼ cup (60ml) fish sauce
¼ cup (60ml) lime juice
16 large rice paper wrappers
1 green mango, peeled, finely shredded

1. Bring a large saucepan of salted water to the boil. Using kitchen tweezers, carefully devein prawns, then insert a skewer through each prawn, from tail to head – this will keep them straight while cooking. Boil prawns for 2 minutes or until cooked through. Drain.
2. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 2 minutes to soak. Refresh under cold running water. Drain well. Use kitchen scissors to cut into 5cm lengths. In a separate mixing bowl combine basil, mint and coriander leaves.
3. Use a mortar and pestle to gently pound garlic with coriander root to a paste. Add chilli and pound until a coarse paste forms. Add palm sugar, fish sauce and lime juice and stir to dissolve. Set aside.
4. Fill a medium bowl with hot water, then submerge one rice paper wrapper at a time until softened. Remove and place on a clean tea towel. Fold the top side down towards you by 2cm to create a flat top. Remove skewers from prawns and place a prawn in the centre slightly overlapping the top edge. Add about ¼ cup of the combined herbs, 1 tbs green mango and ¼ cup noodles. Fold bottom edge over and roll sides to enclose filling. Set aside and cover with a slightly dampened, clean tea towel. Repeat with remaining mix and wrappers. Serve with dipping sauce.

Tip: If using green prawns, don’t throw the shells and heads out. They can be stored in the freezer and kept for later use in shellfish stocks, soups and sauces.

 

 

Recipes & food preparation: Lisa Featherby. Photography: Scott Hawkins. Styling: Amber Keller.