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How to make Prawn rice paper rolls

Yield = 6
Prep time: 0:45
Cook time: 0:12
Total time: 0:57

Ingredients

  • 12 green medium prawns, peeled, deveined, tails removed
  • 1 stalk lemongrass (white part only), finely chopped
  • 1 green onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons caster sugar
  • 2 teaspoons fish sauce
  • Pinch of ground white pepper
  • 60g dried rice vermicelli noodles
  • 2 cups snow pea sprouts
  • 1 cup fresh mint leaves
  • 6 garlic chives, halved
  • 12 large rice paper rounds

Peanut dipping sauce

  • 240g jar hoisin sauce
  • 1/3 cup smooth peanut butter
  • 2 tablespoons finely chopped salted roasted peanuts

Method

  • Step 1 Place prawns, lemongrass, onion, garlic, sugar, fish sauce and white pepper in a glass or ceramic dish. Toss to combine. Cover. Refrigerate for 30 minutes.
  • Step 2 Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Rinse under cold water. Drain.
  • Step 3 Make Peanut dipping sauce: Combine hoisin, peanut butter and 2 1/2 tablespoons of cold water in a small saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth and combined. Transfer the sauce to a small serving bowl. Sprinkle with peanuts.
  • Step 4 Arrange noodles, sprouts, mint and chives in separate bundles on a large serving platter.
  • Step 5 Heat a medium frying pan over medium-high heat. Add prawns. Cook, tossing, for 5 to 6 minutes or until pink and cooked through. Slice cooked prawns in half lengthways. Transfer prawns to a platter.
  • Step 6 Half fill a shallow dish with warm water. Dip 1 rice paper round in water. Place on a tea towel to absorb excess water (see note).
  • Step 7 To assemble, top the centre of the rice paper round with a small amount of noodles, sprouts, mint, chives and 2 prawn halves. Roll up, folding in edges to enclose filling.