Ginger and prawn rice noodle rolls
Assemble and steam these fresh spring rolls in under ten minutes.
|650g green prawns, shelled, de-veined and coarsely|
|2cm piece of ginger, peeled and grated|
|1 red chilli, chopped|
|4 sprigs coriander, leaves coarsely chopped|
|250g fresh rice-noodle sheets (at room temperature)|
|4 tbsp soy sauce|
|1/2 tsp sesame sauce|
|4 green onions, finely sliced|
1. Combine prawns, ginger, chilli and coriander in a bowl. Cut rice-noodle sheets into 12 to 14 rectangles, about 12 centimetres by eight centimetres.
2. Put a little of the prawn mixture along the long edge of one rectangle and roll to form a cylinder. Repeat with remaining prawn mixture and noodle sheets.
3. Steam rolls on baking paper in a steamer for three to five minutes just until prawns are cooked. This may need to be done in batches. Combine soy and sesame sauce in a small bowl. Serve warm rolls topped with green onions and sauce.
- Good Food