Saturday, June 20, 2015



100 g rice vermicelli ,soaked ,drained
350 g small wombok ,shredded finely
1 cup loosely packed fresh mint leaves,torn
4 teaspoons brown sugar
4 tablespoons lime juice
1000 g cooked medium king prawns
12x21 cm rice paper rounds

Hoisin dipping sauce 

250 ml hoisin sauce
4 tablespoons rice vinegar


Combine chopped vermicelli in medium bowl with wombok,mint,sugar and juice
shell and devein prawns ;chop meat finely
Meanwhile ,make hoisin dipping sauce
Dip 1 rice paper round into boel of warm water until soft;place on board covered with tea towel.
Top with a little of the prawn meat and noodle fillling.Fold and roll to enclose filling.Repeat with remaining rounds ,prawn meat and noodle filling.
Serve with hoisin dipping sauce .

Hoisin dipping sauce 

combine ingredients in bowl

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