Fine noodles with green prawns

Ingredients

12 bamboo skewers, soaked in water for 20 minutes 

12 medium green king prawns, unpeeled

12 cooked thin thread vermicelli noodles

1 tsp fish sauce 

2 tbsp crushed roasted peanuts12 sheets rice paper 

1 green mango, peeled, cut into julienne

1 green banana, halved, thinly sliced lengthways

1 Lebanese cucumber, halved, thinly sliced lengthways

6 lettuce leaves, torn in half

Nuoc mam cham dipping fish sauce

Garlic chive oil

⅓ cup vegetable oil 

6 garlic chives, finely sliced

Soaking time: 20 minutes

Instructions

To make the garlic chive oil, heat the oil and garlic chives in a small saucepan over medium heat and bring to a simmer. Stir and then take off the heat and transfer the garlic chive oil to a bowl.

Thread each prawn onto a skewer and chargrill over a medium heat for 2 minutes on each side or until cooked.

While 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 the garlic chive oil, fish sauce and sprinkle with the crushed peanuts.

Rehydrate your rice paper in warm water, and 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.