Thursday, 8 May 2008

Prawn and Coconut rolls

I love prawns...
I love coconut...
I love spring rolls but...

I hate the fat content! So here is my version of Spring rolls serve them with a yummy dipping sauce for added perfection or accompany with a nice fresh bowl of plain rice or my Duckey Ramen recipe served with Sushi!

Servings: Makes about 15

You will need:

10 ounces peeled cooked prawns
Thinly sliced iceberg lettuce leaves
1/4 cups finely grated peeled fresh coconut
1/2 unpeeled English hothouse cucumber
1 tablespoon fresh lime juice
3 teaspoons fish sauce
1/2 teaspoons sugar
3 teaspoons minced seeded red or green serrano chiles
2 tablespoons finely chopped green onion
2 teaspoons chopped fresh mint leaves
rice paper rounds or spring roll wrappers

To make...

1. Combine shrimp, lettuce, coconut, cucumber, 1 tablespoon lime juice, 4 teaspoons fish sauce, 1/2 teaspoon sugar, 2 teaspoons chiles, green onion, and mint in large bowl

2. Moisten kitchen towel and queeze out excess moisture and lay towel flat on work surface

3. Fill large bowl with warm water

4. Submerge 1 wrapper in water until beginning to soften, about 20 seconds

5. Place on damp towel. Place 1/4 cup shrimp mixture in 3-inch long strip down center of wrapper

6. Fold in sides of wrapper over filling, then roll up tightly, enclosing filling

7. Repeat with remaining wrappers and filling

DO AHEAD: Can be made 8 hours ahead. Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate. Let rolls stand at room temperature 10 to 15 minutes before serving

1. Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl

2. Serve rolls with dipping sauce.

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