Prawn Rice Paper Rolls with Peanut Dressing
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Prawn Rice Paper Rolls with Peanut Dressing
Recipe by Courtney Roulston
Ingredients
16 large round rice paper roll wrappers
16 fresh-cooked australian prawns, peeled, sliced in half lengthways
40g dried vermicelli noodles, soaked in water and drained
1.5 cups red cabbage, finely shredded
1 cup coriander leaves, roughly chopped
8 butter lettuce leaves, core removed, washed, trimmed, dried
24 long mint leaves
peanut dipping sauce
1 heaped tbsp smooth peanut butter
2 tbsp hoisin sauce
1/3 cup almond milk
1 small clove garlic, minced
1 tsp siracha chilli sauce
1 tbsp fresh lime juice, plus extra wedges to serve
1 tsp crushed peanuts to garnish
Raco saucapan
Method
Combine the peanut dipping sauce ingredients in a small Raco pot and bring up to a gentle simmer. Stir until smooth then take off the heat. Taste for balance and add a little extra lime if needed. Set aside to cool and place in a bowl with peanuts on top.
Get a large bowl of warm water and set up a clean workspace. Dip the rice paper into the water for 10 seconds and place smooth side down onto the bench. Bundle of a small amount of the noodles, red cabbage and coriander and roll up in an even cigar shape with the lettuce leaf.
Line the bottom half of the rice roll with 4 slices of prawn and place a mint leaf in between each prawn. Place the lettuce roll on top of the prawns and roll up, tucking in the sides. If you find the rice wrapper is too thin and not stable, you can use 2 rice sheets per roll. Repeat with the remaining rice rolls and serve immediately with the peanut dipping sauce on the side.
