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Vietnamese prawn parcels
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Make tasty rice paper rolls with homemade nuoc cham for a delicious starter.
Ingredients:
  • 500g cooked king prawns, peeled, deveined
  • 250g small cherry tomatoes, halved
  • 1 large carrot, peeled, cut into short, thin sticks
  • 1 Lebanese cucumber, peeled, halved, deseeded, cut into short, thin sticks
  • 125g beansprouts, trimmed
  • 125.00 ml mint leaves
  • 125.00 ml coriander leaves
  • 8 iceberg lettuce leaves
  • 1 garlic clove, crushed
  • 1 small red chilli, finely chopped
  • 48.80 gm fish sauce
  • 20.00 ml rice wine vinegar
  • 1 lime, juiced
  • 15.00 gm caster sugar
Instructions:
  • Roughly chop the prawns and place them in a bowl. Combine with tomatoes, carrot, cucumber, beansprouts, mint, and coriander. Gently toss to mix.
  • Prepare the nuoc cham dressing by mixing garlic, chili, fish sauce, vinegar, 2 tablespoons water, 2 tablespoons lime juice, and sugar in a bowl. Stir the mixture until the sugar is completely dissolved.
  • Place a bed of crisp lettuce on individual plates. Fill each leaf generously with the savory prawn mixture. Drizzle the delectable dressing over the top before serving promptly for a delightful meal.

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