Vietnamese prawn cones

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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

Cook's notes

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.


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.