Friday 10 February 2017

Ingredients:

8 (8-inch) round sheets rice paper

4 pcs prawn, cut in half

50 g glass noodles

20 g carrot, shredded

20 g daikon, shredded

10 sheets mint leaves

10 sheets coriander leaves

5 g chives, chopped

10 g bean sprouts

1 tbsp lime juice

1 tbsp fish sauce

10 g granulated sugar

Method:

Marinate prawn, carrot, daikon, mint, coriander, chives and bean sprouts with fish sauce and lime juice.

Soak the rice paper until soft and dry with cloth. Toss the glass noodles in the marinated mix; roll in rice paper, cut half and served.

Dipping sauce:

1 tbsp granulated sugar

2 tbsp rice wine vinegar

2 tbsp fresh lime juice (about 1 lime)

1 tsp chili paste with garlic (such as sambal Oelek)

1 tsp low-sodium soy sauce

Dipping sauce: combine all ingredients.

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Chef Vindex Tengker

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