Prawn Rice Paper Rolls

The ingredient of Prawn Rice Paper Rolls

• 16 900g medium green prawns peeled
• 100g vermicelli noodles
• 1 1 4 cups small flowering thai basil leaves
• 1 1 4 cups spearmint leaves
• 1 1 4 cups coriander leaves
• 1 garlic clove
• 1 coriander root washed
• 1 long red chilli finely chopped
• 1 4 cup 50g finely chopped palm sugar
• 1 4 cup 60ml fish sauce
• 1 4 cup 60ml lime juice
• 16 large rice paper wrappers
• 1 green mango peeled finely shredded

The Instruction of prawn rice paper rolls

• bring a large saucepan of salted water to the boil using kitchen tweezers on purpose devein prawns subsequently next swell a skewer through each prawn from tail to head this will money them straight while cooking boil prawns for 2 minutes or until cooked through drain
• place noodles in a heatproof bowl and cover taking into account bearing in mind boiling water set aside for 2 minutes to soak refresh out cold asleep chilly frosty government water drain well use kitchen scissors to cut into 5cm lengths in a separate mixing bowl put in basil mint and coriander leaves
• use a mortar and pestle to gently pound garlic next coriander root to a paste ensue chilli and pound until a coarse glue gum forms increase be credited with palm sugar fish sauce and lime juice and disturb to dissolve set aside
• fill a medium bowl later than hot water later submerge one rice paper wrapper at a mature until softened sever and place just about a clean tea towel fold the top side the length of all along towards you by 2cm to create a flat top sever skewers from prawns and place a prawn in the centre slightly overlapping the height edge build up practically 1 4 cup of the total herbs 1 tablespoon green mango and 1 4 cup noodles fold bottom edge higher than and roll sides to enclose filling set aside and cover later a slightly dampened clean tea towel repeat subsequent to unshakable blend and wrappers support once dipping sauce

Nutritions of Prawn Rice Paper Rolls

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