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Prawn summer rolls
Nutrition facts per serving:
- Energy in kcal about 144
- Fat about 4g
- Carbohydrates about 10g
- Protein about 16g
This is needed
This is needed
for 8 piece
Marinade
- 1 lime, rinsed with hot water; use grated zest and 3 tbsp of juice
- 4 tsp soy sauce
- 3 tsp sesame oil
- 1 garlic clove, squeezed
- 1 red chilli, finely chopped
- oil for frying
- 32 shelled, raw prawns (360 g)
Rolls
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- 2 tbsp peppermint leaf
- 0.5 cucumber, peeled, deseeded, cut into strips approx. 5 cm long
- 0.5 mangoes, cut into slices approx. 5 mm thick
- 8 rice paper
- 8 leaves baby lettuce
And that's how it's done
And that's how it's done
Marinade
Combine the lime with all the other ingredients up to and including the chilli. Coat the prawns with 2 tbsp of the marinade, cover and marinate in the fridge for approx. 1 hr. Set aside the remainder of the marinade.
Heat the oil in a non-stick frying pan. Fry the prawns for approx. 2 mins., then remove from the pan.
Rolls
Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth.
Place 4 prawns, a little mint, 1 slice of mango, several strips of cucumber and 1 baby lettuce leaf in the centre of each sheet of rice paper. Drizzle over a little of the remaining marinade. Fold the edges inwards, then roll up from the bottom, place on a plate, and cover with a damp cloth. Repeat the process with the remaining rice sheets and ingredients.
