Photography: Daniel Hermann-Zoll
Bright, fresh and bursting with flavour, these prawn and mango rice paper rolls are made for entertaining. Tender prawns, juicy mango, crisp capsicum and cucumber, fragrant herbs and delicate rice noodles are bundled into soft rice paper for a light yet satisfying bite. A scattering of roasted peanuts add crunch, while a choice of creamy peanut chilli, sweet chilli or zingy nam jim sauce lets everyone customise their plate. Serve the rolls as a colourful starter, relaxed lunch or appetiser. Quick and fun to assemble and best eaten fresh, they bring vibrant colour to any table.
Ingredients
Method
Cook the noodles according to the packet instructions. Drain, then rinse under cold water until cool and drain again. Set aside.
To assemble the rolls, briefly dip a rice paper sheet in a large bowl of warm water, then place on a tray or platter.
Place three prawn halves across the middle of the sheet. Next to them, on the side nearest to you, place one-tenth of the noodles. Top the noodles with a few slices of mango, capsicum and cucumber, along with a few coriander and mint leaves and a sprinkling of crushed peanuts, if using.
Fold the bottom of the rice paper sheet over the filling, tuck in the sides, and continue rolling firmly to enclose the filling. Cover with a clean, slightly damp cloth while assembling the remaining rice paper rolls. Keep the rolls covered until ready to serve, so they don’t dry out. (They are best enjoyed within an hour of rolling.) Serve the rolls with dipping sauces of your choice.
Peanut chilli sauce
Makes 125ml2 tbsp peanut butter
2 tbsp soy sauce
1½ tbsp crushed peanuts
1½ tbsp brown sugar
1 tbsp rice wine vinegar
1½ tsp sambal oelek
1 tsp freshly minced garlic
Squeeze of lime juice (optional)
1. Place all the ingredients in a bowl and whisk to combine. Taste and adjust the flavour with more sambal oelek, sugar or lime juice as desired.
2. Use as a dipping sauce or salad dressing.
Sweet chilli sauce
Makes 350ml125g long red chillies, stems removed
3 tsp freshly minced garlic
125ml (½ cup) rice wine vinegar
115g (½ cup) caster sugar
1 tsp light soy sauce
½ tsp fish sauce
½ tsp sea salt
2½ tsp cornflour
1. Roughly chop the chillies and place in a food processor, including the seeds. Add the garlic and blitz the mixture until processed into small pieces. Set aside.
2. Pour the vinegar and 125ml (½ cup) water into a small saucepan. Add the sugar, soy sauce, fish sauce and salt. Bring to a rapid simmer over medium heat, whisking until the sugar has dissolved.
3. Stir in the blended chillies and garlic, reduce the heat and gently simmer for 4–5 minutes, for the flavours to meld.
4. Mix the cornflour with 2½ teaspoons water to create a slurry, then whisk it into the chilli sauce. Simmer for just a minute to thicken the sauce, then remove from the heat and set aside to cool.
NOTE The sweet chilli sauce will keep in a sealed glass jar in the fridge for up to 2 weeks.
Nam jim sauce
Makes 175ml
4 garlic cloves, finely minced
4 red bird’s eye chillies, finely minced
1 long red chilli, finely minced
60ml (¼ cup) lime juice
1. Place all the ingredients in a clean glass jar, secure the lid and shake until the sugar has dissolved.
NOTE The sauce will keep in the fridge for 3–4 days. Nam jim is great with seafood and as a dipping sauce.
This is an edited extract from ‘Noodle Night’ by Deborah Kaloper, with photography by Daniel Hermann-Zoll, published by Smith Street Books, $32.99.
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