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Prawn Rice Noodle Rolls Recipes
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Ingredients : |
1 tbsp
peanut oil
2 cloves
garlic, crushed
200g fresh
shiitake mushrooms, thinly sliced
5 spring
onions, chopped
60g
drained and chopped water chestnuts
150g fresh
baby corn, roughly chopped
650g raw
medium prawns, peeled, deveined and roughly chopped
500g fresh
rice noodle rolls
oil, for
brushing
Sauce
60ml light
soy sauce
2 tsp
sesame oil
1 tsp
grated fresh ginger
1 tsp
sugar
2 tbsp
Chinese rice wine |
Method :
- Heat a wok over high heat, add the
oil and swirl to coat.
- Add the garlic and mushrooms and
stir fry for 1 minute, or until soft.
- Then add the spring onion, water
chestnuts, baby corn and prawns.
- Cook for 2 minutes, or until the
corn is just tender and the prawns are beginning to turn pink, then
remove from the heat.
- Carefully unroll the rice noodle
roll and cut it in half.
- You need two 24cm x 16cm
rectangles.
- Place 1/4 cup of the prawn mixture
along one short end of each rectangle, leaving a 3cm border.
- Fold both sides of the noodle roll
towards the center, then roll up like a spring roll.
- Cover with a damp tea towel and
repeat with the remaining noodle rolls and prawn mixture.
- Line a bamboo steamer with baking
paper, brush with a little oil, then place the rolls in,
seam-side-down.
- Place the steamer over a wok
filled with simmering water, and steam for 4-5 minutes, or until the
prawns are cooked through.
- Meanwhile, place the soy sauce,
sesame oil, ginger, sugar and rice wine in a small saucepan and stir
over medium heat to warm through.
- Place the rolls on a platter and
drizzle with the sauce just before serving.
If you can't buy peeled raw prawns, buy
1.3kg and peel them yourself. This will add about 15 minutes to your
preparation time.
Ready to eat in 30 minutes
Serves 4 - 6
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