Ingredients
20 small green Australian prawns, peeled and chopped
2 tsp chopped tarragon
2 tsp chopped chervil, extra to serve
¼ cup crème fraîche
16 gow gee wrappers
12 cooked, peeled prawns to serve
Green chervil to serve
Butter lime sauce
⅓ cup white wine vinegar
1 eschallot, finely diced
250 g chilled butter, chopped
¼ cup lime juice
1 tsp finely grated lime rind