Cucumber and coconut prawn rice paper rolls

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20 small green prawns, peeled, deveined, tails intact

2 eggs, lightly beaten

1/4 cup plain flour

1 cup shredded coconut

vegetable oil, for shallow-frying

10 rice paper rounds

5 Lebanese cucumbers thinly sliced

1 cup vietnamese mint leaves

1 cup thai basil leaves

2 avocados cut into thin wedges

candied cashews

½  cup caster sugar

2 tablespoons water

1 tablespoon lime zest

1 tablespoon lime juice

1 cup salted roasted cashew nuts

lime chilli dipping sauce

1/3 cup lime juice

1 tablespoon fish sauce

1 tablespoon finely grated palm sugar

1 small red chilli sliced

To make the lime dressing: place all the ingredients into a bowl and mix.

To make the candied cashews: Place the sugar and water into a small saucepan over high heat, stir until sugar dissolves and boil until starting to go golden. Add the lime zest and juice and bring back to the boil. Add the cashews and mix to coat. Spread out onto a tray to cool and then roughly chop.

Season the flour with salt and pepper. Dip each prawn in flour then into the egg & roll in coconut to cover, set aside. Heat oil in a large deep sided frying pan or wok to 180℃. Cook prawns in batches for 3-4 minutes or until golden and crisp. Set aside keep warm.

Soak rice paper rounds one at a time in cold water until softened. Spread out onto a clean work surface and top with four cucumber strips. Top with prawns, mint, basil, avocado and roll, folding in the sides to enclose. Repeat with remaining ingredients. Serve with dipping sauce extra herbs and candied cashews.

This recipe also available in a print at home recipe book at

Makes 10

This recipe is also available in a free print-at-home recipe book.

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