Better_HomesandGardensAustralia-February_2017

Cook’s tip

Rice paper crisps with
prawns and greens

Rice paper crisps

with prawns and greens

Preparation time: 10 mins

Cooking time: 5 mins

Serves 4

4 sheets rice paper

Vegetable oil, to deep-fry

2 tsp sesame oil

1 white onion, finely diced

1 carrot, finely diced

1 long red chilli, finely diced

½ stalk fresh lemongrass, white

part only, very finely sliced

400g small whole green

prawns, peeled, deveined

2 tsp hoisin sauce

2 sprigs coriander,

including roots

½ cup roasted cashews

2 cloves garlic, minced

4 lychees, peeled, pitted

2 tsp fish sauce

2 cups mixed Asian salad

leaves (see Cook’s tip, left)

½ bunch mint, leaves picked

1 Cut rice paper into quarters.

Pour vegetable oil into a large,

deep saucepan until 5cm deep.

Heat to 180°C on a cook’s

thermometer, or until cube of

bread turns golden in 30 seconds.

Deep-fry rice paper pieces for

5–10 seconds or until puffed and

crisp. Remove from oil and drain

on paper towel. Set aside to cool.

2 Heat a wok over a medium heat.

Add sesame oil, onion, carrot, chilli

and lemongrass, cooking for 2

minutes or until just softened. Add

prawns and cook for a further 2

minutes or until prawns are firm.

Remove from heat and stir in hoisin.

3 To make dressing, separate

coriander leaves, stalks and roots.

Discard stalks, reserve leaves and

wash roots. Use a mortar and pestle

to pound roots, cashews and garlic

until smooth. Add lychees and fish

sauce. Pound again until smooth.

4 Put salad leaves, mint and

coriander leaves in wok with

prawns. Spoon onto rice paper

crisps and drizzle with a little

of the dressing. Serve with

remaining dressing on the side.

Make edible bowls by

deep-frying rice paper!

Rice paper crisps with

prawns and greens

Find Asian greens at Asian

grocers and supermarkets,

including sour leaf, paddy

weed, shiso and water

spinach. Use mixed baby

salad leaves if you prefer.

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