It's Autumn, the days are getting shorter, but the weather has been great. Warm and sunny, we've been spending a lot of time swimming and relaxing outdoors. Weekend meals have been alfresco. If you are like me and hate spending hours in the kitchen, then this recipe is for you!
It is filling but light, quick to make and healthy! Does it get any better? Without further ado lets get to the recipe!
Prawn salad rolls and two dipping sauces
1 packet (about 12 wrappers) of Vietnamese rice paper wrappers (available at all good supermarkets)
A small bunch of coriander
A small bunch of mint
A small bunch of basil (Thai basil if you can get it)
A handful of bean sprouts
1 ripe but firm mango, cut into strips
A handful of toasted peanuts
1 baby red cabbage, shredded
1 cucumber seeded and cut into julienne
500g of prawns, shelled and steamed
2 carrots cut into julienne
Some spring onions sliced
1. Soften your wraps according to the packet instructions.
2. Layer all the vegetables and the prawns at one end of the wrap and wrap up like a spring roll.
3. Leave for a 2-3 minutes before cutting into halves at an angle.
4. Serve immediately with the dipping sauce (recipe below).
Note: This recipe tastes good with a sweet chilli sauce too.
Dipping Sauce 1
3 tbls minced ginger
4 cloves of garlic, crushed
3-4 fresh red chilli's, seeded and finely sliced
2-3 limes, juiced
Finely grated zest of 1 lime
1 tbls finely chopped coriander
1/4 cup of sugar
1/3 cup of water
6 tbls fish sauce
1tsp sesame oil
Simply combine all the ingredients together. Stir well and refrigerate until ready to serve.
Dipping sauce 2
5 tbls crunchy peanut butter
2 tbls soy sauce
1 tbls honey
juice of 1 lime
2-3 tbls water
finely chopped red chilli
Combine all the ingredients together. Stir well.