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Spicy prawn summer rolls with a sweet peanut dip

Summer is almost over, but that doesn't mean you can't have a summer roll, there are no rules. I think I first tried these guys when I visited one of my best friends in Vietnam and instantly thought, I need to make this shit at home ASAP. They look intimidating but I kid you not, they're a piece of cake so stop being a massive pussy and give them a go. Jokes aside, let's hold on to summer and make up a batch of these together for one last hurrah. Here's how to make spicy prawn summer rolls with a sweet peanut dip.






TIME: 20 mins MAKES: 8 rolls



INGREDIENTS:


For the rolls:

4 round rice paper wrappers

150g of rice noodles

250g of fresh prawns

Bunch of fresh mint

Bunch of fresh coriander

100g of beansprouts

Lime zest from one lime

Lime juice from one lime

1 round lettuce

2 cloves of garlic, finely chopped

1 thumb-size piece of ginger, grated

1 tablespoon of soy sauce

1 fresh red chilli, finely chopped


For the dip:

100ml of hoisin sauce

100g of smooth peanut butter

2 tablespoons of olive oil



MAKE IT:


1.) Add some oil to a saucepan and bring to a medium heat, add the garlic and ginger and sweat for two minutes.

2.) Add the fresh prawns, soy sauce and chopped chilli and cook for 7 minutes or until the prawns are cooked the whole way through.

3.) Once the prawns are cooked, set aside and prepare the other ingredients ready for making the rolls.

4.) Take one of the round rice paper wrappers and run under cold water on both sides for about 10 seconds and then place onto a chopping board, leave for about two minutes for the water to absorb into the sheet, it should become sticky and elastic.

5.) Begin by adding the prawns in the middle of the rice sheet, followed by the mint leaves, then add the lettuce leaves, on top of this add the rice noodles, bean sprouts, coriander, a pinch of salt with a little drizzle of lime juice and pinch of lime zest and then you're ready to roll!

6.) When rolling up, take one of the sides and wrap it over the filling. The rice paper will be able to stretch to tighten but be careful not to rip it. Once you begin rolling, tuck all of the filling in and keep as tight as possible and gradually roll. Slice each end off and then slice in half.

6.) For the dip, simply add the peanut butter, hoisin sauce and olive oil to a saucepan and combine together on a medium heat for two minutes.

7.) Decant into a dipping bowl, serve and enjoy!




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