Fresh prawn spring rolls
LUNCH
* 0:47 Prep * 0:05 Cook * Makes 20
INGREDIENTS
* 50g rice vermicelli noodles * 20 round (20cm diameter) rice paper sheets * 20 cooked king prawns, peeled, deveined, halved lengthways * 1 cup (55g) bean sprouts, trimmed * 1 carrot, peeled, cut into matchsticks * 1/4 cup (40g) finely chopped peanuts * 20 mint leaves * 20 coriander leaves PEANUT SAUCE * 1 tablespoon peanut oil * 1 garlic clove, finely chopped * 2 fresh red birdseye chillies, seeded, finely chopped * 1/2 cup (80g) unsalted roasted peanuts, finely chopped * 1/2 cup (125ml) water * 1/3 cup (80ml) coconut milk * 1 tablespoon lime juice * 1 tablespoon fish sauce * 1 tablespoon brown sugar
METHOD * Step 1: To make the peanut sauce, heat the oil in a small saucepan over medium heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the peanuts, water, coconut milk, lime juice, fish sauce and sugar and cook, stirring, for 5 minutes or until sauce thickens slightly. Remove from heat and set aside to cool. * Step 2: Place the noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well. * Step 3: Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Drain on paper towel. Place on a clean work surface. Place 2 prawn halves along the centre of the rice paper sheet. Add a little of the noodles, bean sprouts, carrot, peanuts, a mint leaf and coriander leaf. Fold in ends and roll up firmly to enclose filling. Repeat to make 20 spring rolls. * Step 4: Place on a platter and serve with peanut sauce. 108 108
October October2018 2018||mychild mychild
Photo Credit: Steve Brown