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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:

Place all the dipping sauce 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.

To make the cucumber and coconut prawn rice paper rolls:

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.

Makes 10.