Name: Prawn and mango rice paper rolls with nam jim
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: asian
Ingredients: 2 long red chillies, chopped; 2 garlic cloves, chopped; Zest and juice of 1 lime; 48.80 gm fish sauce; 60ml soy sauce; 20.00 ml grated ginger; 20.00 ml grated palm sugar; 12 rice paper wrappers; 1 mango, thinly sliced; 1/2 bunch Thai basil, leaves picked; 2 eschalots, thinly sliced; 1 Lebanese cucumber, halved, cut into thin strips; 18 cooked peeled prawns, deveined, halved; 75g peanuts

Prawn and mango rice paper rolls with nam jim

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Prep Time:
10 minutes

Cook Time:

Total Time:
10 minutes

Impress guests with quick prawn and mango rice paper rolls.

Ingredients:

2 long red chillies, chopped
2 garlic cloves, chopped
Zest and juice of 1 lime
48.80 gm fish sauce
60ml soy sauce
20.00 ml grated ginger
20.00 ml grated palm sugar
12 rice paper wrappers
1 mango, thinly sliced
1/2 bunch Thai basil, leaves picked
2 eschalots, thinly sliced
1 Lebanese cucumber, halved, cut into thin strips
18 cooked peeled prawns, deveined, halved
75g peanuts

Instructions:

Prepare the nam jim dipping sauce by crushing chili, garlic, and lime zest in a mortar and pestle until coarse. Transfer the mixture to a bowl and mix in lime juice, fish sauce, soy sauce, ginger, and palm sugar until well combined. Set aside for later use.
Submerge a rice paper wrapper in warm water for 10 seconds and lay it on a damp tea towel. Arrange mango slices, basil leaves, shallot, cucumber, prawn halves, and peanuts on one end. Fold in the sides and roll up tightly. Repeat to make 12 rolls. Serve with nam jim for dipping.

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