Monday, 19 January 2015

Vietnamese Prawn Wraps with Homemade Chilli and Ginger Soy Dressing

These little tasty parcels require some attention as they are quite time consuming and fiddly...but they are so worth the hassle and will wow your guests at any occasion. You can find the clear wraps in any asian supermarket. I ventured to China Town to buy mine, where they sell a variety of sizes. 

Ingredients (serves 8)

- for the wraps

- 16 vietnamese rice paper circles (similar to the image below)

- 3 spring onions, thinly sliced length ways
- half a cucumber, thinly sliced length ways
- roughly 24 cooked king prawns, sliced in half from top to tail (the prawns go further making this starter more cost efficient)
- a packet of bean sprouts
- mint leaves
- fresh coriander 

- for the dipping sauce

- 2 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1 tsp grated or finely chopped fresh ginger (with or without the skin)
- 1 red chilli, deseeded and sliced

1. Fill a large bowl with water and put it to one side. Prepare and arrange all your ingredients so that they are easily accessible (so you're not running around the kitchen like a lunatic - as I was). Make sure you have a flat plastic chopping board to hand, or a board covered with cling film to avoid the wraps sticking. 

2. Take a single sheet of rice paper and dip it in the water bowl for a few seconds. Then transfer the sheet to your plastic board being careful not to tear it in the process. Make a row in the centre with 3 of your sliced prawns (outside facing down) and then layer up a few spring onions, cucumber strips, bean sprouts, mint and coriander leaves. Carefully roll the wraps up tightly and set aside on a plate covered with cling film. 

3. Repeat this process until all the wraps are finished. If you run out of ingredients, simply cut up some more veggies. Make sure the wraps are spaced apart from each, otherwise they'll stick together. If you are preparing these ahead, stack them on a plate with cling film between each layer. 

4. For the dipping sauce, place all the ingredients into a jam jar and shake well. If you have time, leave this mixture in the fridge overnight to let the flavours infuse, and then transfer it to some suitable ramekins.

Serve the wraptastical wraps alongside the soy dressing, and decorate the plates with sesame or pomegranate seeds. 

A big thank you goes to my wonderful boyfriend who I forced to help me make these. I like to think he enjoyed it though!

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