|
|
Serving Size Makes 12
Ingredients
315 g (10 oz) prawns (shrimp) cooked and peeled
2 tbsp. soy sauce
2 cloves garlic, crushed
Juice from 1 lime
1 tsp. brown sugar
12 large sheets rice paper (the ones you soak in hot water)
250 g (8 oz) ice berg lettuce, thinly shredded
3 tbsp. chopped coriander
1 Lebanese Cucumber peeled and cut into 5 cm lengths
250 g (8 0z) bean sprouts
2 Spring onions (shallots) sliced
Instructions
Marinate the prawns (shrimp) in the soy, garlic, lime juice and sugar for about 15 - 20 minutes. Soak the rice paper in hot water for a few minutes to soften and place individually onto a working surface. Arrange a little lettuce in the centre along with a little cucumber, sprouts, coriander and spring onion. Finish off by spooning over a little marinated shrimp. Roll up the individual rolls and tuck the edges in half way through rolling. Serve chilled with dipping sauce.
Ingredients for Dipping sauce
2 cloves crushed garlic
2 tbsp. chilli sauce
1 TBS chopped coriander (cilantro)
1 tbsp. fish sauce (nam pla)
1 tsp. sesame oil
1 tsp. honey
Juice from 2 limes
Dash of soy
Instructions for Dipping sauce
Combine all ingredients and use as required.
By Teresa Cutter < the healthy chef © 2006
|
|
|
|
|
|
|
