Rice Paper Rolls with Prawns & Chillies in Lime & Tequila Syrup with Cucumber Dipping Sauce

Rice Paper Rolls with Prawns & Chillies in Lime & Tequila Syrup with Cucumber Dipping Sauce

Ingredients:

1 pkt 16cm rice paper
1 carrot
1 bunch Vietnamese mint
1 spring onion
50gm glass noodles
16 cooked king prawns (peeled & deveined)
1 jar Chillies in Lime & Tequila Syrup
1 small Lebanese cucumber
50ml Japanese rice vinegar
1 tbsp fish sauce

Pour boiling water over noodles, soak for 10 mins, drain well, add
fish sauce & 1 tbsp Chilli Syrup. Julienne carrot and spring onion
pick mint; cut chillies into thin strips retaining one. Soak individual
sheets of rice paper in warm water until soft, lay on tea towels on a
bench and pat dry. Place 1 prawn, small amount of noodles, carrot,
spring onion and chilli strips onto rice paper, fold in sides and roll
firmly placing Vietnamese mint on the last roll to allow it to be
visible when rolled.
For dipping sauce peel and remove seeds from cucumber, dice
finely with remaining chilli and combine Lime & Tequila Syrup and
rice vinegar. (Serves 5)

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