VIETNAMESE RICE PAPER ROLL

VIETNAMESE RICE PAPER ROLL:

INGREDIENTS:

1 tsp corn oil
20g each, ginger and garlic
20g shallots
20g butter
For stuffed ricepaper rolls
40g rice vermicelli, soaked in water for 30 minutes
Ricepaper rolls, as needed
40g prawns with tail, steamed for 8 mins, chopped
30g each,julienned cucumber and carrot
20g corinder leaves, with stems
20g mint leaves
20g spring onion

METHOD:

• To make Hoisin sauce, heat oil in a saucepan and saute shallots, garlic and ginger with butter until golden. Add water and let the sauce simmer for 30  minutes. set aside
• Bring water to the boil in another saucepan and add soaked rice vermicelli.Let it cook for a minute or two, drain and keep aside.
• Fill a large bowl with warm water then dip one piece of ricepaper into the water for two seconds. Remove from water, then lay out the moistened ricepaper flat in the centre of a plate. Place one piece of prawn, a handful of rice vermicelli, and julienned carrots, cucumbers,mint, coriander and spring onion on the rice paper.
• Leave about 2 inches uncovered on each side and fold the uncovered sides inwards. Roll and tie with a cooking vine.
• To serve, arrange the stuffed ricepaper rolls upright ( like a bouquet ). Drizzle Hoisin sauce at the base as shown in the picture.

BRIGHT IDEA-prawns can be substituted with lean strips of beef or fish.