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Vietnamese prawn cones


Vietnamese prawn cones

Vietnamese prawn cones

Ingredients

  • 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

Method

  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.
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