Fresh prawn spring rolls
Ingredients
- 4 medium fresh prawns, cooked, peeled and deveined
- 50 grams dried vermicelli
- 4 big leaves of Chinese lettuce
- 3 grams of holy basil leaves
- 3 grams of fresh mint
- 6 stalks of chives
- 200 grams chicken breast, cooked and sliced
- 18 sheets of rice paper, about 6 inches in diameter
(rice paper is available for sale in Sao Nam Tengkat Tong Shin)
Method
Remove tails from prawns and cut in half length-wise. Set aside.
Cook vermicelli in hot water and drain water. Using scissors, cut the noodles into manageable lengths.
Julienne the Chinese lettuce, holy basil and mint leaves. Cut the chives into three inch pieces.
To make the spring rolls, first soften the rice between two moist towels. Place a small portion of vermicelli, holy basil, mint and a slice of chicken at the lower end of the rice paper. Then fold the two sides of the rice paper inward overlapping the vermicelli, basil and the mint. Place the half prawn, skin-side down, towards the top of the sheet, so that they show through the final layer. Likewise, arrange two or three chives length-wise to poke out about 1.5 inch from the end.
Dipping Sauce
Ingredients
- 3 cloves garlic
- 1/2 cup of Hoisin sauce
- 3 teaspoons of Vietnamese fish sauce
- Pinch of pink pepper
- 30g of crush roasted peanuts for garnishing
First fry the garlic in vegetable oil till golden brown in colour, then add the Hoisin sauce. Next, add 1.5 cups of water to boil, and then add fish sauce and pepper.
A great match for the prawn spring rolls is the Framingham classic riesling, a dry finished wine with rice fruit and juice acidity. This, together with a relatively low alcohol content, makes it a versatile wine, and an match for the prawn spring roll starter.
But don’t just take our word for it, check out both the wine and the prawn spring rolls at Sao Nam, and make sure you make your reservation online at theQguides.com to collect points towards your free meal!
