While Luke Nguyen prefers to eat his prawns in the traditional Vietnamese manner- head, shell and all, you can peel them after grilling if you prefer. "It's all about texture and crunch" he says. These rolls are a great for a summer barbecue and the guests will love digging in and making their own.
- 4 tbsp vegetable oil
- 6 garlic chives, finely sliced
- 12 medium green king prawns, unpeeled
- 12 bamboo skewers, soaked in water for 20 minutes
- 12 cooked thin thread vermicelli noodles (see note)
- 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 tbsp crushed roasted peanuts
- nuoc mam cham dipping fish sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
• Cooked thin thread vermicelli noodles are available from Asian supermarkets in the fresh noodle section.