Summer rolls with prawns with peanut sauce and fish sauce

Name: Summer rolls with prawns with peanut sauce and fish sauce
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 48 frozen shrimps, raw without head in shell (800-850 g); 4 TABLESPOONS Hoisin sauce (Asian shop); 120 g Peanut Butter; 2 red chilli pepper; 3 Garlic clove; 3-4 Tbsp Fish sauce; 3 TABLESPOONS Lime juice; 1 TABLESPOON Rice vinegar (or white wine vinegar); 3 TABLESPOONS Sugar; 7-10 Tbsp Salt; 1 TABLESPOON roasted, salted peanut kernels; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 80–100 g Rice vermicelli (Asian noodles); 2 Federation oignons de printemps fins (du magasin asiatique : 1 botte de 100 g = 12 oignons de printemps); 1 collar coriander, mint, Thai basil; 12 Lettuce leaves; 24 leaves Rice paper (à approx. 22 cm diameter)

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

48 frozen shrimps, raw without head in shell (800-850 g)
4 TABLESPOONS Hoisin sauce (Asian shop)
120 g Peanut Butter
2 red chilli pepper
3 Garlic clove
3-4 Tbsp Fish sauce
3 TABLESPOONS Lime juice
1 TABLESPOON Rice vinegar (or white wine vinegar)
3 TABLESPOONS Sugar
7-10 Tbsp Salt
1 TABLESPOON roasted, salted peanut kernels
2 TABLESPOONS Oil
7-10 Tbsp Pepper
80–100 g Rice vermicelli (Asian noodles)
2 Federation oignons de printemps fins (du magasin asiatique : 1 botte de 100 g = 12 oignons de printemps)
1 collar coriander, mint, Thai basil
12 Lettuce leaves
24 leaves Rice paper (à approx. 22 cm diameter)

Directions

1
Put the frozen shrimps on a large sieve, hang them over a bowl and let them thaw for about 3 hours. For the peanut sauce, stir the hoisin sauce, peanut butter and 175-200 ml water until smooth. For the chilli fish sauce, wash the chillies, cut lengthwise, remove the stalk and seeds. Chop the chillies very finely. Peel garlic and chop finely as well. Mix fish sauce, lime juice, vinegar, sugar, chilli, garlic and about 1/2 tsp. salt well until the sugar has dissolved. Pour sauces into small bowls. Chop the peanuts coarsely and sprinkle on the peanut sauce
2
Defrosted shrimps down to the tail fin, peel and remove the intestines. Wash the shrimps and pat them dry. Heat oil in a wok or frying pan. Fry the prawns for 3-4 minutes while turning. Season with salt and pepper, take out and let cool down
3
Pour boiling water over the pasta, let it stand for 6-8 minutes and put it briefly in cold water. Then drain on a sieve. Clean and wash spring onions and dab dry. Cut the spring onions to a length of 10-12 cm. Wash the herbs, shake dry and dab off the leaves. Wash lettuce, shake dry and cut out the thick leaf veins. Halve the leaves or pluck them roughly into pieces
4
Moisten rice paper individually on a work surface or flat plate from both sides with water. Dip fingertips into cold water and rub the paper from both sides until the sheets become more elastic. Place some lettuce and noodles, 1 spring onion, 2 prawns and some herb leaves on the lower left quarter of the rice paper. Fold the narrow left edge over the filling, then fold the upper half of the rice paper over the filling. Roll up firmly from the left side. Arrange the summer rolls on a plate and serve with the dips. Serve with the remaining herbs