Prawn Rice Noodle Rolls

Cook Time 30 minutes

Servings makes 12 rice noodle rolls

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.