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Alright, don’t linger, let’s practice this prawn vietnamese rice paper roll and peanut chilli dipping sauce menu with 14 substances which are undoubtedly easy to have, and we have to process them at the very least through 6 actions. You should expend a while on this, so the resulting food could be perfect.

Ingredients - Prawn Vietnamese rice paper roll and peanut chilli dipping sauce:

1. Prepare 1 tablespoon of peanut butter
2. You need 2 teaspoon for fish sauce
3. Get 2 fresh lime
4. Prepare 1 clove crushed garlic
5. Get 1 tablespoon for soy sauce
6. Give 1 teaspoon for caster sugar
7. Require 1/2 teaspoon for sweet chili sauce
8. Make ready 50 g of rice noodles vermicelli
9. Give 8-12 rice paper wrappers
10. You need 8-12 for cooked peeled prawns
11. You need 1 bunch - fresh basil
12. Prepare 1 bunch - fresh mint
13. Need 1 bunch fresh coriander
14. Prepare 1 head for green coral or baby cos lettuce

Prawn Vietnamese rice paper roll and peanut chilli dipping sauce instructions:

1. Boil water with a kettle and vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain
2. Make dipping sauce by mixing peanut butter, fish sauce, juice of one lime, garlic, soy sauce, and sweet chilli. Mix until smooth and set aside
3. Peel the prawns, slice in half lengthwise and devein
4. Fill a large bowl with warm water. The bowl need to be large enough to fit the whole rice paper in one go. I like to use a large sauce pan if need be. Submerge the rice papers into the water for 2 seconds. Then place on the counter
5. On the top part of the rice paper, place 3 prawns with a mint leaf in between, and squash in the lettuce and other herbs. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
6. Serve immediately with the peanut dipping sauce.

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