Prawn Rice Noodle Rolls
Recipe by Justine Schofield
Serves 12 rice noodle rolls | 
Prep 30 min |
Cook 30 minutes
Ingredients:
- 24 medium whole green prawns, shelled and deveined
- 3 spring onion stalks, finely chopped plus extra to garnish
- 12 rice paper sheets
- Fresh coriander, finely chopped, to serve
- Roasted peanuts, finely chopped, to serve
- Chilli oil, to serve (optional)
Sauce:
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp pure sesame oil, extra for greasing
- 1 tsp fish sauce
- 2 tsp caster sugar
- 2 tbsp smooth peanut butter
Method
- Fill a wide shallow bowl with cool water and dip one rice paper sheet in at a time. Place rice paper on a damp tea towel and position a line of two prawns in the middle. Sprinkle with chopped spring onion. Working quickly, fold the bottom side over the prawns and roll upwards to close. Repeat.
- Place 3 rolls onto an oiled plate that fits into a steamer basket and steam for 3-4 minutes. Repeat with the remaining rolls.
- For the sauce, mix together all the sauce ingredients. Add a bit of water to thin out if needed, tasting along the way for seasoning. Adjust the sauce as needed.
- Pour the sauce over the prawn rice noodle rolls, garnishing with remaining spring onion, coriander, roasted peanuts and chilli oil.
