Prawn and Asian salad wrapped in rice paper
very easy
60 mins
60 mins
Ingredients
- 24 frozen cocktail shrimps
- 100 g Glass noodles
- 1 red chilli pepper
- 1 Garlic clove
- 5 TABLESPOONS Soy sauce
- 2 TABLESPOONS Lime juice
- 1 TABLESPOON Honey
- 4 TABLESPOONS Sesame Oil
- 1 Mini Romaine lettuce
- 1 ripe mango
- 1 large carrot
- 4 Stem(s) coriander*
- 2 stem(s) Thai basil*
- 12 leaves (approx. 28 cm Ø) rice paper*
Directions
- 1
Defrost the prawns. Pour boiling water over glass noodles and let them swell for about 5 minutes. Drain, rinse with cold water and cut shorter with scissors.
- 2
For the dip, wash the chilli (if too hot: remove the seeds!) and cut into fine rings. Peel garlic and chop finely. Mix soy sauce, lime juice, honey, garlic and sesame oil.
- 3
Clean the salad, separate the leaves individually, wash and shake dry. Peel the mango, cut the flesh from the stone and cut into longish pieces (approx. 1 cm wide and approx. 5 cm long). Wash and peel the carrot.
- 4
Cut the carrot into strips (about 2 mm thin and about 5 cm long). Wash the coriander and basil, shake dry and pluck leaves from the stalks. Rinse shrimps cold, dab dry and bend straight.
- 5
Rub sheets of rice paper one after the other on a plate with cold water to make them more elastic. 1 lettuce leaf, 2 prawns, some carrot and mango strips, glass noodles and herbs
- 6
Eat immediately with the chilli dip or store covered in the refrigerator.
More Delicious Recipes
