Steamed Prawn Rice Noodle Rolls

Name: Steamed Prawn Rice Noodle Rolls
Cuisine: Asian
Ingredients: 2 small green chillies, minced; 1 clove garlic, minced; 30 ml coconut vinegar; 50 ml fresh lime juice, strained; 3 teaspoons finely minced coriander root; 4 green onions, finely sliced; 20 ml vegetable oil; 3 teaspoons minced garlic; 2 tablespoons coriander leaves, chopped; 1 teaspoon sesame oil; ½ teaspoon freshly ground white pepper; 25 ml fish sauce; 400 g raw prawn meat, roughly chopped; 150 ml water; 120 ml fish sauce; 2 tablespoons Fried Shallot Slices; 100 g palm sugar, shaved; 1 small cucumber, cut into fine julienne strips; 2 tablespoons small coriander leaves; 500 g fresh rice noodle sheets (banh pho); 1 small carrot, cut into fine julienne strips; 500 g fresh rice noodle sheets (banh pho)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

After watching industrious people making noodles in villages on the outskirts of Hanoi, I have incorporated the silken sheets of rice noodles into my ever-expanding repertoire. It is essential to buy fresh noodle sheets to make these rolls so they won’t crack. If they have been refrigerated, they will not be suitable. Asian and Chinese food stores sell them and they are usually found on the shelves near the front door, at room temperature – they are made and delivered fresh each day.

Ingredients

Asia
Vietnam
China
Hanoi
Starter
Fish course
Pescatarian

Ingredients

Method