Vietnamese prawn
summer rolls
For the dipping sauce
Ingredients:
2 garlic cloves, finely chopped
1 small red chilli (de seeded if you do not like it too hot),
finely chopped
1 tbsp finely chopped ginger
1 tbsp golden caster sugar
3 tbsp fish sauce
Juice 1 lime
For the rolls
Ingredients:
100g vermicelli rice noodles or bean thread noodles
12 x 20cm round rice paper wrappers (see tip, below)
Handful mint leaves
18 cooked prawns cut in half lengthways
2-3 large iceberg lettuce leaves, torn into 12 pieces
1 carrot, cut into thin batons
A handful coriander
Handful Thai basil
Handful long chives
50g bean sprouts
Method
1.
Make the dipping sauce by pounding the garlic,
chilli, ginger and sugar together using a pestle and mortar, then stir in the
fish sauce and lime juice. Alternatively, just blitz everything together in a
mini blender.
2.
Soak the rice noodles in a bowl of hot water for
15 minute and then drain well. Assemble all the prepared filling ingredients –
once you start, you will need everything to hand.
3.
When you are ready to make the rolls, dip one of
the rice papers in a bowl of hot water, moving it around until the whole wrapper
is soft – about 10-15 seconds – then drain on a tea towel.
4.
Place a rice paper wrapper on a board and at one
edge of the wrapper; add a few mint leaves, then three prawn halves.
5.
Place some lettuce on top of the prawns,
followed by some noodles, a few strips of carrot and cucumber, some more herbs
and finally some bean sprouts. Do not overfill the pancakes or they will be hard
to roll.
6.
Lift the edge of the rice paper wrapper nearest
to you over the filling and, holding the filling in position with your fingers,
start rolling up tightly.
7.
When you’re about halfway, fold the ends of the
rice paper in and over the filling so that it is completely enclosed.
8.
Keep on rolling tightly until the whole rice
paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.
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