Mother & Baby (Australia) - - Family Recipes -

1 litre (4 cups) wa­ter 5cm piece fresh gin­ger (25g),

sliced thinly 400g chicken breast fil­lets 150g bean thread noo­dles 1 tea­spoon sesame oil 1 ta­ble­spoon lime juice 2 ta­ble­spoons sweet chilli sauce 24 x 21cm rice pa­per rounds 48 large fresh mint leaves (see tips) 48 fresh co­rian­der sprigs (see tips) 2 medium car­rots (240g),

grated coarsely 2 medium red cap­sicums (400g),

sliced thinly 2 medium yel­low cap­sicums (400g),

sliced thinly 150g snow peas, sliced thinly LIME & SWEET CHILLI DIP­PING SAUCE

1∕3 cup (80ml) lime juice 2 ta­ble­spoons sweet chilli sauce

1 Place the wa­ter and gin­ger in a medium saucepan; bring to the boil. Add chicken, re­duce heat; sim­mer gen­tly, un­cov­ered, for 10 min­utes or un­til chicken is cooked through. Re­move from heat; stand for 10 min­utes. Re­move chicken with a slot­ted spoon; dis­card liq­uid. When cool, slice chicken thinly. Cover, re­frig­er­ate for 1 hour.

2 Mean­while, to make lime and sweet chilli dip­ping sauce, com­bine the in­gre­di­ents in a small bowl.

3 Place noo­dles in a large heat­proof bowl, cover with boil­ing wa­ter; stand for 2 min­utes or un­til ten­der, drain. Com­bine noo­dles in same bowl with oil, juice and sauce.

4 Dip one rice pa­per round into a bowl of warm wa­ter un­til soft; place on a board cov­ered with a clean tea towel. Place 2 mint leaves and 2 co­rian­der sprigs in the cen­tre of rice pa­per; top with a lit­tle of the car­rot, cap­sicum, snow peas, noo­dles and sliced chicken. Fold and roll to en­close fill­ing. Re­peat with re­main­ing in­gre­di­ents to make a to­tal of 24 rolls. Serve rolls with lime and sweet chilli dip­ping sauce. tips:

You need one large bunch of fresh mint and an­other of fresh co­rian­der for this recipe.

Rice pa­per rolls are best eaten the day they are made. If trans­port­ing rolls to work or school, keep in an air­tight con­tainer, loosely cov­ered with lightly damp pa­per towel; keep re­frig­er­ated or pack with an ice brick.

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