Three Herb and Prawn Cold Rolls with Double Dipping Sauces
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Three Herb and Prawn Cold Rolls with Double Dipping Sauces
Ingredient
12 cooked Prawns, sliced in half
1 bunch coriander, picked
1 bunch mint, picked
1 bunch basil, picked
1 onion, sliced thinly
1 carrot, sliced thinly
1 cucumber, sliced thinly
¼ Chinese cabbage, sliced thinly
50g bean shoots
1 lime, juice
1tbs fish sauce
1tbs sesame oil
2tbs peanut butter
1/4 cup Hoisin Sauce
1tbs Sesame oil
1 garlic clove
2tbs soy sauce
2 tbs rice wine vinegar
1 chilli, diced
1tbs sweet chilli sauce
1tbs diced coriander stem
12 Rice paper sheets
Method
In a small sauce pan combine the peanut butter, hoisin, sesame oil and a grated garlic clove. Bring to the simmer and cook for 5 minutes. Remove from heat and allow to cool
In a bowl combine the soy sauce, rice vinegar, chilli, sweet chilli and diced coriander, mix together.
In a bowl combine the onion, carrot, cucumber, cabbage, bean shoots lime juice and fish sauce. Mix together.
Quickly slide a cold roll wrapper through a bowl of cold water. Place on a board and top with a small amount of the salad filling. Top with 2 slices of prawn. Top that with a coriander sprig, 1 or 2 mint leaves depending on size and 1-2 basil leaves depending on size. Fold in the sides and roll up to form the cold roll. Repeat the process until all rolls are rolled. Serve with the 2 dipping sauces on the side.
Recipe by Michael Weldon
