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Recipes

Ginger and prawn rice-paper rolls

Sleek Asian party snacks.

Serves: Makes 12

Ingredients

500g raw prawns
1/3 cup (80ml) grated fresh ginger
3 cloves crushed garlic
2 tsp (10ml) grated lime peel
1/3 cup (80ml) palm sugar
1/3cup (80ml) sweet chilli sauce
1/3 cup (80ml) chicken stock
12 sheets rice paper
spinach leaves
soy sauce and lime wedges

Method

Coarsely chop the prawns and mix with the ginger, garlic, lime peel and palm sugar. Chill for at least 3 hours. Fry the mixture in a hot pan until the prawns turn pink. Remove from heat. Mix together the sweet chilli sauce and chicken stock, and simmer to thicken. Stir into the prawn mixture. Soften a sheet of rice paper in warm water. Place on a board, top with 4 spinach leaves and 2T (30ml) prawn mixture. Fold in the top and bottom, and roll to enclose the filling. Repeat with remaining ingredients. Serve with soy sauce and lime wedges.

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