How to make Fresh Rice Paper Rolls With Prawns -
Crunchy salad of prawns, cabbage and carrots rolled in rice paper and served with a dipping sauce
This recipe is from the book Wrap n Roll.
Main Ingredients : Rice Paper Rounds (राईस पेपर राउन्ड्स), Prawns (प्रॉन/कोलम्बी/झींगा)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Fresh Rice Paper Rolls With Prawns checkout Vietnamese Summer Rolls, Vietnamese Rice Paper Rolls - SK Khazana. You can also find more Snacks and Starters recipes like Gobhi ke Pakode Jungli Chicken Chatpate Potato Bites Potato Chakli
Fresh Rice Paper Rolls With Prawns Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : Preparation Time
Cook time : Cooking Time
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Fresh Rice Paper Rolls With Prawns Recipe
Rice Paper Rounds 12x16 cent
Prawns peeled and deveined 24 medium
Garlic paste 1 teaspoon
Salt to taste
Black pepper powder to taste
Oil 2 tablespoons
Cabbage finely shredded 1 cup
Carrot grated 1/2 cup
Fresh mint leaves coarsely chopped 2 tablespoons
Fresh coriander leaves coarsely chopped 2 tablespoons
For dipping sauce
Castor sugar (caster sugar) 1/3 cup
White vinegar 1/4 cup
Fish sauce 2 teaspoons
Fresh red chillies sliced thinly 2
Fresh coriander leaves finely chopped 1 tablespoon
Method
Step 1
Marinate the prawns in a mixture of garlic paste, salt and pepper powder for fifteen minutes. Heat oil in a pan and toss the prawns in it till cooked. Set aside.
Step 2
Combine cabbage, carrot, mint and coriander in a bowl. For the dipping sauce heat sugar, vinegar and one-fourth cup water in a small pan and stir until sugar dissolves.
Step 3
Once it comes to a boil remove from heat and add fish sauce and red chillies. Set aside to cool and later add coriander.
Step 4
Soak rice papers in water for one minute and lay them out on serving plates. Divide the vegetable mixture equally between the rice papers and place mixture in the centre.
Step 5
Place two prawns over the mixture. Fold in sides and roll to enclose the filling. Serve immediately with the dipping sauce.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
