Vietnamese prawn cones recipe

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Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Modern Asian
  • Servings: Serves 10 or more
  • Cooking Time: Less than 30 minutes
  • Course: Entree, Finger food, Lunch, Side dish, Snacks

Vietnamese prawn cones

Ingredients

100g rice vermicelli
2 tablespoons lime juice
1 tablespoon fish sauce
12 round rice paper sheets (15cm diameter)
18 cooked prawns, peeled, deveined, halved lengthways
1 bunch mint, leaves picked
1 tablespoon toasted peanuts, finely chopped

Bean sauce
¼ cup (100g) yellow bean sauce
¼ cup (60ml) hoisin sauce
2 tablespoons caster sugar
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Preparation

1. First make bean sauce. Combine bean and hoisin sauces, sugar and 2 tablespoons water in a small bowl and set aside.

2. Prepare vermicelli noodles according to packet directions. Drain thoroughly, then toss in a bowl with lime juice and fish sauce.

3. Making one roll at a time, dip a rice paper sheet into a wide shallow bowl of water for 1 minute, until soft. Lift and place on a clean tea towel to absorb excess moisture. Divide vermicelli, prawns and mint between rice paper sheets.

4. Roll to enclose filling in a cone shape. Serve immediately with sauce sprinkled with peanuts.

If you enjoyed this Vietnamese prawn cones recipe then browse more Vietnamese recipes, Modern Australian recipes, Modern Asian recipes, child-friendly recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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