Easy step-by-step VIET­NAMESE RICE PA­PER PRAWN ROLLS

Better Homes and Gardens (Australia) - - Seafood Fave -

Prepa­ra­tion time 30 mins Cook­ing time nil Makes 10

100g ver­mi­celli bean thread noo­dles

10 rice pa­per sheets

½ bunch mint, leaves picked

15 cooked medium tiger prawns, peeled, tails re­moved, halved

2 radishes, shaved into discs

1½ Tbsp hoisin sauce

1 small car­rot, cut into match­sticks 1 small le­banese cu­cum­ber, cut into match­sticks

½ bunch gar­lic chives, cut into 5cm lengths

¼ cup salted roasted peanuts, finely chopped Black sesame seeds, to serve Mi­cro herbs, to serve Lime wedges, to serve

DIP­PING SAUCE

½ cup sweet chilli sauce 1 tsp fish sauce

1 tsp hoisin sauce Juice of 1 lime

STEP 1 Put ver­mi­celli noo­dles in a large heat­proof bowl. Cover with luke­warm wa­ter and set aside for 10 min­utes to soak un­til they are trans­par­ent. Drain well, then re­turn to the bowl and cover with boil­ing wa­ter. Im­me­di­ately drain in a sieve, then run un­der cold wa­ter. Cut the noo­dles into short 5cm-long pieces.

STEP 2 Put 1 sheet of rice pa­per into a bowl of room tem­per­a­ture wa­ter for 1 minute un­til soft and pli­able.

STEP 3 Trans­fer the rice pa­per to a damp tea towel.

STEP 4 Put a mint leaf at one end of the rice pa­per and top with 3 pieces of prawn, cut side up, and 3 discs of radish.

STEP 5 Top with about ¼ cup noo­dles, about ½ tsp of hoisin sauce, a few car­rot pieces and a few cu­cum­ber pieces.

STEP 6 Fold the bot­tom edge over the fill­ings and roll up un­til prawns are un­der­neath. Fold in the sides.

STEP 7 Add 3 pieces of gar­lic chives so they over­hang. Roll up to en­close. Set aside. Re­peat with re­main­ing in­gre­di­ents to make 10 rolls in to­tal.

STEP 8 To make the dip­ping sauce, com­bine all in­gre­di­ents in a small bowl.

STEP 9 Scat­ter rolls with chopped peanuts, sesame seeds and mi­cro herbs, and serve with dip­ping sauce and lime wedges.

STEP 1 STEP 2 STEP 3 STEP 4 STEP 5 STEP 6 STEP 7A STEP 7B

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