Prawn Rice Paper Rolls with Sesame Soy Butter Dipping Sauce
BROUGHT TO YOU BY Westgold
Flavour-packed, with sesame soy butter dipping sauce. Quick, healthy, and seriously tasty.
Makes: 10 rolls
INGREDIENTS
Rice Paper Rolls:
10 large rice papers
250 grams cooked prawns
1 cup red cabbage, finely sliced
1 cup green cabbage, finely sliced
½ cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1 cup mung bean sprouts
1 red capsicum, finely sliced
4 radishes or beetroot, thinly sliced
Handful fresh coriander
Peanuts or cashews, chopped
Dipping sauce:
60 grams Westgold Unsalted Butter
6 tablespoons Japanese soy sauce
2 tablespoons sesame seeds
2-3 cloves garlic, crushed
4 tablespoons sweet chilli sauce
2 teaspoons grated ginger
3 teaspoons brown sugar
3 tablespoons spring onions, chopped
METHOD
Dipping Sauce: Place all the ingredients except the butter into a small saucepan and simmer together for 3 minutes.
Take off the heat and whisk in the butter a little at a time until fully incorporated.
Pour into a serving bowl and set aside to cool.
Rice Paper Rolls: Soak 2 rice papers at a time, following the packet instructions. Place the soaked rice paper on a clean tea towel.
Add a selection of the prepared vegetables, coriander, and prawns onto the rice papers and roll them up.
Place on a lightly oiled serving platter. Sprinkle with sesame seeds and extra coriander if desired.
Serve with the dipping sauce and chopped nuts on the side.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.