1 small carrot, finely shredded
60g dried rice noodles
1 Lebanese cucumber, peeled and seeded, cut into thin strips
16 mint leaves
3 green onions, green part only, chopped
8 sprigs fresh coriander
1 tablespoon salted cashews, chopped
8 Spencer Gulf Cooked King Prawns, peeled, deveined and halved lengthways
Rice Paper Wrappers
1 x bottle Lee Kum Kee Sweet & Sour Sauce
Place rice noodles in a bowl, cover with boiling water and stand 5 minutes or until soft. Drain and rinse until cool, then chop coarsely. Place all filling ingredients in separate bowls. Dip the rice paper wrappers one by one into a large bowl of hot water and then transfer to a tea towel. Spread the filling ingredients onto the bottom third of the wrapper. Place 2 prawn halves just above the filing. Roll up folding the sides in as you go. Slice diagonally in half and serve with Sweet and Sour sauce to dip.
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