VIETNAMESE PRAWN RECIPE RECIPES

Steps:

• With a sharp knife or kitchen scissors, butterfly prawns by cutting lengthways along the back. Lightly brush a baking tray with oil and spread prawns on tray. Scatter with shallot, drizzle with fish sauce and leave for 20 minutes to marinate.
• For dressing, dissolve palm sugar in 40ml water in a small bowl, then whisk in fish sauce, garlic and chilli.
• Preheat oven grill to high. Cook prawns, shell-side up, until shells turn red (1-2 minutes), then turn and cook until flesh is opaque (1-2 minutes; take care not to overcook). Transfer to a serving dish and toss with mint and dressing. Serve with lemon or lime wedges.

Steps:

• Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.
• Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients – once you start, you will need everything to hand.
• When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 10-15 secs – then drain on a tea towel.
• Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.
• Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don’t overfill the pancakes or they will be hard to roll.
• Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
• When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
• Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.