Summer rolls with prawns
not easy
60 mins
60 mins
Ingredients
- 4 TABLESPOONS Hoisin sauce (Asian shop)
- 120 g Peanut Butter
- 1 red chilli pepper
- 1 Garlic clove
- 5 TABLESPOONS Fish sauce
- 7-10 Tbsp Sugar
- 48 raw shrimps (about 15 g each; without head and shell)
- 2 TABLESPOONS oil, salt, pepper
- 180 g Rice vermicelli (Asian noodles)
- 2 Federation Asian chives (substitute thin spring onions)
- 1 collar Coriander, mint and Thai basil
- 20 Lettuce leaves
- 24 leaves rice paper (à ca. 22 cm Ø; Asialaden)
Directions
- 1
For the peanut sauce, stir the hoisin sauce with peanut butter and 2-3 tablespoons of water until smooth. For the chili-fish sauce, clean and wash the chillies and chop them very finely with seeds. Peel garlic and chop very finely.
- 2
Mix fish sauce, chili, garlic and 1-2 teaspoons sugar.
- 3
For the summer rolls, rinse the prawns and pat them dry. Heat the oil in a wok or frying pan. Fry the prawns for about 2 minutes on each side. Season with salt and pepper. Pour boiling water over the noodles, let them soak for about 20 seconds, then drain.
- 4
Wash the chives, dab dry and cut into 8-10 cm long pieces. Wash the herbs, shake dry and pluck the leaves. Wash the salad, shake dry and pluck smaller.
- 5
Moisten rice paper individually on a work surface or flat plate from both sides with water. Rub the water with your hands until the sheets become elastic. Spread the filling on top and roll up (see
- 6
rolling technique below). Serve summer rolls with the dips. Serve with the remaining herbs.
Nutrition Facts
80 kcal
4 g
4 g
7 g
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