Ingredients
• 200 g prawns, cooked, sliced in half lengthways (500 g if unshelled)
• 200 g vermicelli rice noodles
• 8 sheets rice paper wrappers
• 3 leaves lettuce roughly chopped
• 1 bunch fresh mint leaves
• water boiling, for soaking vermicelli noodles
• water lukewarm, for dipping rice paper sheets
Ingredients for the Peanut hoisin sauce
• 3 tbsp hoisin sauce
• 2 tbsp crunchy peanut butter
• 1 tsp sesame oil
• 1 clove garlic finely chopped
• water
Method
- Take a rice paper wrapper and rotate it in the warm water until all surface areas have been covered.
- Pop it on your plate and top with lettuce, mint and vermicelli on the edge closest to you, then pop the prawns
about 2-3cm closer to the top edge. - Now grab the bottom of the rice paper and roll it over the greens. Tuck in both sides and continue rolling up the
rest of the way. - That’s it! All that’s left is to dip it in your delicious peanut hoisin sauce or nuoc mam cham and eat. Yum!
Method for the Peanut hoisin sauce
- Add the hoisin sauce, peanut butter, sesame oil and garlic into a small saucepan and gently simmer
on the stove. - Stir through water a little bit at a time until the sauce has a glossy look and a smooth, slightly runny texture.
- Taste test a few times and add more of any ingredient or water until you’re satisfied with the flavour.
