Jul 19th

Prawn Rice Roll

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Recipe for Prawn Rice Paper Rolls with a homemade peanut sesame sauce


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2 Tbsp olive oil
250–300 g prawns, deveined and shelled
1 cup mange tout or sugar snap peas, thinly sliced lengthways
1 red bell pepper, deseeded and thinly sliced lengthways
small handful fresh bean sprouts
2 Tbsp roughly chopped fresh coriander (or basil)
¼ cup roughly chopped roasted and salted peanuts (you could also use cashews)
10 sheets rice paper

Peanut sesame sauce:
2 Tbsp sesame oil
1 large clove garlic, finely chopped
1 small chilli, deseeded and finely chopped (optional)
3 Tbsp soy sauce
6 Tbsp sweet chilli sauce
2 Tbsp smooth peanut butter
juice of 2 limes

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How to
Heat the olive oil in a wok or large frying pan and fry the prawns until cooked through and just pink on all sides, about 5 minutes. Add the mange tout or sugar snap peas and red pepper for the last minute of cooking.

Tip into a mixing bowl along with the sprouts, coriander or basil and nuts.

Combine all the sauce ingredients in a small bowl and pour a third over the prawns and vegetables. Toss gently to coat and allow to cool for a few minutes.

Ready a large bowl of warm water and have the rice-paper sheets laid out in front of you. One at a time, float the rice-paper sheets in the water for 30–45 seconds and remove just as they start to collapse and sink, but are still slightly ‘al dente’ as they will continue to soften after being removed from the water. (They look like sinking silk scarves when they reach this stage.)

Lay them on a clean plate in front of you. Do not stack them, as they will stick together like glue.

To assemble the rolls, place about 2 Tbsp prawn mixture down the centre of each rice-paper sheet, then fold in the shorter edges and roll to close. Serve chilled or at room temperature with the extra sauce on the side.

Notes: These are equally delicious using chicken fillets/breast slivers or even firm white fish fillets.

If you don’t have the time or can’t find rice paper, cook rice noodles according to the packet instructions and serve as a meal for 2–3 people.

Extracted from Home. Food from my Kitchen by Sarah Graham (Struik Lifestyle). Photographs © Penguin Random House / Warren Heath

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