Vietnamese summer salad

 

These stylish prawn salads use rice paper rolls in a new way, just a quick fry and they bubble and crisp up to be the perfect edible plate.  Easiest to serve one per person for entrée.

Ingredients

8 Rice paper rolls (22cm)
1/3 cup vegetable oil
100g rice vermicelli noodles
32 cooked king prawns, peeled and deceived
1 cup snow pea sprouts
2 carrots, peeled cut into matchsticks
2 medium Lebanese cucumbers, halved, seeds revived, cut into matchsticks
4 small radishes, washed and cut into matchsticks
1/4 cup finely chopped peanuts
1/2 bunch mint leaves, extra for garnish
1/2 bunch coriander leaves, extra for garnish

Dressing
2 tablespoons Sweet Chilli Sauce
1/2 tablespoon Rice Wine Vinegar
2 teaspoon fish sauce
2 teaspoon lime juice

Method

To make dressing, combine all ingredients in a screw top jar and she.

Place noodles in a small heat proof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain

Reserve 12 prawns for garnish, roughly chop remaining prawns. Combine vermicelli, chopped prawns, snow pea sprouts, carrot, cucumber, radish, peanuts and shredded mint and coriander in a bowl.

Heat oil in a frying pan over medium heat.  Add rice paper sheets one at a time, cook until puffed and white. Drain on absorbent paper.

Add dressing to salad, toss gently. Place rice paper sheets on a plate, fill with salad, top with reserved prawns, garnish with extra mint and coriander leaves.

Flavour Crunch

Mamma Marmalade