600 gmmedium green prawns, peeled, coarsely chopped¼ cup (loosely packed)coriander, coarsely chopped, plus extra to serve2garlic cloves, finely chopped10 gm (2cm piece)ginger, finely chopped250 gmfresh rice noodle sheets, cut into 12cm x 8cm rectanglesTo serve:thinly sliced spring onion, thinly sliced red chillies and steamed Asian greensChilli, soy and garlic dressing2 tbspsoy sauce2 tbspkecap manis2 tbspblack Chinese vinegar1red birdseye chilli, thinly sliced1garlic clove, finely chopped2 tbsp (firmly packed)coriander, finely chopped
Combine prawn, coriander, garlic and ginger in a large bowl and season with salt to taste. Place rice noodle sheets on a work surface, then place a little prawn mixture along the long edge and roll to form a long cylinder. Repeat with remaining sheets. Steam rolls in batches placed on baking paper in a bamboo steamer over simmering water until cooked through (4-5 minutes).
Meanwhile, for chilli, soy and garlic dressing, whisk ingredients in a bowl. Serve steamed prawn rice noodle rolls scattered with chopped coriander, sliced spring onion and chilli, with steamed Asian greens and chilli, soy and garlic dressing to the side.
This recipe is from the March 2011 issue of Australian Gourmet