Vietnamese style salad wraps with prawns
These wonderful fresh home made salad wraps are best made just before serving. The combination of cucumber, radish, mango, shrimp, chili, and mint, is refreshing. Enjoy.
lets get
cooking
- 150g cucumber
- 150g radish
- 1 spring onion
- 1 small mango
- 1 small red chilli
- 200g small cooked prawns
- 4-5 sprigs of mint
- 12 dried rice paper sheets
- 1 tablespoon sweet and spicy chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- Soya sauce
Peel the cucumber, half lengthwise, remove seeds.
Cut or thinly slice cucumber and radish.
Cut spring onion into thin rings.
Peel the mango, cut the flesh from the stone and slice into thin strips.
Remove the seeds then finely chop the chilli pepper.
Cut the prawns in half.
Pluck mint leaves from the stems.
In a bowl, combine the cucumber, radish, spring onions, mango, chilli, mint and prawns with the chilli sauce, rice vinegar and sesame oil.
Place each sheet of rice paper for s short time in a bowl of luke warm wanter, then drain.
Place 2 heaped tablespoons of the filling to each sheet of rice paper.
Fold and roll each wrap tightly.
The filling will make about 12 rolls.
Serve with soy sauce to dip.
The filling can be adjusted to your tastes and the prawns are optional.
