Saturday, March 07, 2009

Avocado, Prawn and Pink Ginger Rice Paper Rolls

As soon as I saw this recipe, I knew that my beautiful Bride would like it - prawns, ginger, rice paper wrappers, coriander - all foods she likes. Too, she thought the addition of the avocado (a fruit we have been eating more and more) was a good idea. These were easy to make; cook the prawns any way you like (we boiled them, but I think that pan-frying them with garlic would be tasty), then assemble the "sandwich" and enjoy!

Avocado, Prawn and Pink Ginger Rice Paper Rolls
Adapted from a recipe from Jo Seager: The Cook School Recipes
For the rolls:
rice paper wrappers
14 prawns, cooked and peeled
1/4 cup Japanese pink pickled ginger
1/4 cup coriander leaves
1 large avocado, firm but ripe, peeled and sliced
several lettuce leaves, washed
For the dipping sauce:
1/4 cup sushi rice wine vinegar
2 Tbsp hoisin sauce
1 Tbsp sweet chilli sauce

To soften the rice paper wrapper, fill a large bowl with warm water; dunk in the rice paper wrapper and let it soften for about a minute; you'll have to first dunk one edge, then another - as the rice paper softens, you can eventually put it all into the water.

Lay the wrapper carefully on your plate. Place a lettuce leaf on the wrapper. Put a prawn, a slice of ginger, a few coriander leaves and an avocado slice on the lettuce leaf and fold up, enclosing the filling in a neat little roll (to do this, fold the edge closest to you, then the two sides, then roll away from you).

To make the dipping sauce, whisk the ingredients together and serve in a small bowl beside the rolls.

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