Monday, April 16, 2012

Mango Chilli Prawn Rice Paper Rolls

Ever since I began foodling, I have been wanting to illustrate this recipe. It is a spicy colourful, flavourful one that is ideal because its Mango season and ripe mango is considered good for the body just now. Not that one needs and excuse to eat Mangoes. And the sweetness of the mango is tempered by the spicy chillies and combined with the mildly pungent crunch of spring onions greens all rolled into soft Vietnamese style Rice Paper Rolls. Wonderfull to make ahaed, serve them as appetisers, a light lunch option or Tiffin filler. They are also lovely for a light Summer dinner when the appetite is sluggish. 
This one was tought to illustrate, took me longer than usual because I wanted to include all the details but I love Rice paper rolls so I do hope you will enjoy them. 
12 medium prawns, cleaned and deveined
1 cup mango pulp2-4 Thai red chillies, sliced (alternatively use more regular red chillies)
1/2 c spring onion, chopped
1 packet rice paper
Salt to taste

Combine chillies, salt, and mango with Prawns and toss well. Marinate for 10 minutes. Stir fry for about 5-7 minutes till prawns are cooked and marinade has dried out.To make rolls, dampen rice paper in hot water and lay flat on a smooth surface. Place 2-3 slices of chilli down one side, top with cooked prawns, and spring onions. Fold the edge of the rice paper over the filling, fold sides over and then roll up. Repeat with the rest of the rice papers.

Vegetarians can use cucumber sticks instead of prawns.
You will find rice paper (Blue Dragon Brand has convinient packets of 10 papers to start with) at Nature's Basket and they are also importing spicy Thai chillies currently. 
This is a recipe video for a slightly different version I created for Nature's Basket Last Summer but its great for learning the method. Spicy Prawn and Mango Rice Paper Rolls  Sunday, Mar 11, 2011 and here is a picture of the real stuff! 


1 comment:

Carole said...

Hi there, this is a nice post. It would be great if you linked to it in my Food on Friday series. Food on Friday – Asian Food