Today's recipe is delicious, healthy and totally worth the effort. Great to enjoy at any time but especially good to wow those dinner guests.
Makes 8 rolls.
Ingredients: For the summer rolls:
8 sheets of rice paper (22 cm in diameter)
12 King prawns/Jumbo prawns/Black Tiger prawns (better with the shells on)
20 – 30 grams of dry rice vermicelli (thin vermicelli works best)
1 iceberg lettuce
16 coriander sprigs, chopped
16 mint leaves
16 perilla leaves
Ingredients for the hoisin dipping sauce:
1 tablespoon of vegetable oil
4 tablespoons of hoisin sauce
2 tablespoons of peanut butter
1 tablespoon of water
½ tablespoon of Sriracha chilli sauce
½ teaspoon of sugar
1 small shallot, peeled and chopped
1 tablespoon of roasted peanuts, crushed
Method: Summer Rolls:
Bring a saucepan of water to the boil and add a pinch of salt. When the water reaches boiling point add the prawns and cook for 2 – 2 ½ minutes depending on the size of prawns. While waiting for the prawns to be cook, prepare a bowl of ice cold water. Take the prawns out of the boiling water (keep the water) and put straight into the ice cold water, when the prawns have cooled down drain from the water. Peel the shells and cut the prawns in half lengthways.
Using the same saucepan and water used to cook the prawns bring it back to the boil. Put the rice vermicelli in and cook for 6 – 10 minutes until the rice is soft. Drain the vermicelli and rinse under cold water to cool down and leave in a strainer to dry out.
Cut the iceberg lettuce in half and slice into thin strips. Wash in cold water and leave in a strainer to dry. Wash the herbs in cold water and also leave in a strainer to dry.
Prepare a deep bowl of warm water and a round plate to roll the summer rolls. Dip a sheet of rice paper into the water, take it out and lay on the plate. Put the thinly sliced lettuce on the bottom of the rice paper, and then put some vermicelli on top of lettuce. Put 3 pieces of half cut prawns with the red skin down on the middle of rice paper then put 2 leaves of each herb and coriander on top of the prawns.
Start rolling by folding the bottom of the rice paper into the centre then fold the 2 sides of rice paper inward like you’re making a gift box. Continue to roll the rice paper to the end. Try to roll as tightly as possible as this will affect the appearance and texture of the summer roll. Once finished rolling, put the summer rolls in a container and cover with a damp cloth until serving. This will help you to keep the summer rolls for at least 4 hours without being dried out.
Method: Peanut dipping sauce:
Heat the oil in a saucepan over a medium heat then fry the chopped shallots until soft and transparent. Add the hoisin sauce, peanut butter, chilli sauce, sugar and water and bring to a simmer. Let it simmer for 1 minute and leave to one side to cool down. Pour into a sauce dish and sprinkle with crushed peanuts on top. Enjoy the summer rolls by dipping into the sauce.
Today's recipe is courtesy Andy Le, of Pho & Bun, a restaurant created in October 2015, with a new concept that aims to revolutionise the offering of Vietnamese street food in London. Located on Shaftesbury Avenue, adjacent to both China Town and Soho, the restaurant carries a new, out-of-the-box design that creates a cosy and comfortable dining environment with distinctively Vietnamese features.