Cuisine:

Vietnamese

Ingredients

12 medium green ling prawns, unpeeled
12 bamboo skewers, soaked in water for 20 minutes
12 cooked thin thread vermicelli noodles, from Asian market
6 garlic chives, finely sliced
4 tbsp vegetable oil
1 tsp fish sauce
12 sheets rice paper
1 green mango, peeled and julienne
1 green banana, halved and thinly sliced lengthways
1 Lebanese cucumber, halved and thinly sliced lengthways
6 lettuce leaves, torn in half
2 tablespoons crushed roasted peanuts
Nuoc mam cham dipping fish sauce

Preparation

In a small saucepan, add oil, sliced garlic chives and bring to the simmer. Stir then take off heat and transfer garlic chive oil to a bowl.

Thread each prawn onto the skewer and char grill on medium heat for 2 minutes on each side or until cooked.

Whilst the prawns are grilling, place the thin thread vermicelli noodle on a plate and reheat it in the microwave for 1 minute on high. Now coat the noodles with garlic chive oil and sprinkle with crushed peanuts.

Rehydrate your rice paper in warm water then add noodles, an unpeeled prawn, green mango, green banana, cucumber and lettuce. Roll from the bottom up, folding the sides in to form a tight roll.

Repeat this process and dip into nuoc mam cham dipping fish sauce.