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Cucumber and coconut prawn rice paper rolls

Yields1 ServingPrep Time25 minsCook Time20 minsTotal Time45 mins

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Cucumber and coconut prawn rice paper rolls recipe

 20 small green prawns, peeled, deveined
 ¼ cup plain flour
 2 eggs, lightly beaten
 2 cups shredded coconut
 Vegetable oil, for shallow-frying
 10 rice paper rounds
 5 Lebanese cucumbers cut into ribbons
 1 cup Vietnamese mint leaves
 1 cup Thai basil leaves
 2 avocados cut into thin wedge
Candied cashews
 ½ cup caster sugar
 2 cups water
 1 tbsp lime zest
 1 tbsp lime juice
 1 cup salted roasted cashew nuts
Lime chilli dipping sauce
  lime juice
 1 tbsp fish sauce
 1 tbsp finely grated palm sugar
 1 small red chilli sliced
To make the lime dipping sauce:
1

Place all the dipping sauce ingredients into a bowl and mix.

To make the candied cashews:
2

Place the sugar and water into a small saucepan over high heat, stir until sugar dissolves and boil until starting to go golden.

3

Add the lime zest and juice and bring back to the boil. Add the cashews and mix to coat.

4

Spread out onto a tray to cool and then roughly chop.

To make the cucumber and coconut prawn rice paper rolls:
5

Season the flour with salt and pepper. Dip each prawn in flour then into the egg & roll in coconut to cover, set aside.

6

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.

7

Soak rice paper rounds one at a time in cold water until softened.

8

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.

9

Serve with dipping sauce, extra herbs and candied cashews.

Makes 10.