20 February 2014

white plate with 6 ricepaper rolls

Vyt’s delicious prawn and mango rice paper rolls, AFMA 2014.

This is such a refreshing dish to have in summer when the mangoes are good and the Australian prawns are plentiful.

Don’t waste your time unless you have good quality prawns such as Australian MSC-certified northern prawns. These have such a great flavour and texture. Kensington Pride mangoes are also a winner for their firm texture and smooth sweetness.

Ingredients
Makes 6 rolls

Rice Noodles
• 1 small serve of rice (or bean) vermicelli
• 1 tsp fish sauce
• 1 tsp lime juice (about ½ a lime)
• 1 tsp sesame oil
• 1 spring onion – finely sliced

  • Quickly blanch the rice noodles and drain well.
  • Add in all other ingredients and mix and adjust flavourings to your preferences.
  • You might also want to cut the noodles once with scissors to make them easier to handle.

Filling
• 6 or so large tiger prawns
• 1 tsp garlic salt
• ½ a juicy mango
• Bunch of coriander
• Bunch of Mint
• 6 rice paper wrappers

  1. Shell and devein prawns. Fry off in a little oil and garlic salt. Turn after about 2 minutes and only just cook through. Slice into halves length ways.
  2. Cut a cheek off a mango, and then cut slices off the cheek. You can then skin the mango in those slices by running the knife along the skin like you would skin a fish fillet.
  3. Finely chop coriander and mint and keep separate.

Assembly Method

  1. Dip the rice paper wrappers into cold water for about 30 seconds and spread out onto a tea-towel to make it easy to handle.
  2. Put some noodles, coriander, mint, mango and top with prawns. Fold one edge of rice paper over filling. Roll up and fold in sides to enclose. Repeat process with remaining ingredients to make 6 rolls. A tip here is not to put too much in otherwise it is near impossible to get a nice roll.
  3. Keep chilled until ready to serve. No dipping sauce is needed – they are juicy enough as they are.

Note: Make sure the rice paper wrappers only have rice flour and not wheat flour – you can then serve these to gluten-intolerant people at your party!

Recipe by AFMA staff member Vyt Vilkaitis