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. 

Ingredients 

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

Method
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.

Notes
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! 

 

 

Nonna Mary's Pomodorro Sauce

#PerfectFoodles 8 - Nonna Mary's Pomodorro Sauce
This sauce was one I learnt from my friend Pierra's Grandmother on my first trip to Italy. Its made regularly to go with pasta in almost every home, but on hot days in Milan, it was just the thing! And I especially remember knowing it was time to eat when the Basil went in because the whole house smelt delicious and Nonna Mary would call us to eat!

 
#Twecipe - Simmer 1 Kg tomatoes till thick and chunky+ 1 tbsp chopped garlic + handfull of Basil and toss with pasta.