Steamed prawn rice noodle rolls with chilli, soy and garlic dressing

By sarah_carroll

Ingredients

• 600 gm medium green prawns, peeled, coarsely chopped
• 1/4 cup (loosely packed) coriander, coarsely chopped, plus extra to serve
• 2 garlic cloves, finely chopped
• 10 gm (2cm piece) ginger, finely chopped
• 250 gm fresh rice noodle sheets, cut into 12cm x 8cm rectangles
• To serve: thinly sliced spring onion, thinly sliced red chillies and steamed Asian greens
• Chilli, soy and garlic dressing
• 2 tbsp soy sauce
• 2 tbsp kecap manis
• 2 tbsp black Chinese vinegar
• 1 red birdseye chilli, thinly sliced
• 1 garlic clove, finely chopped
• 2 tbsp (firmly packed) coriander, finely chopped

Preparation

Step 1

1 Combine prawn, coriander, garlic and ginger in a large bowl and season with salt to taste. Place rice noodle sheets on a work surface, then place a little prawn mixture along the long edge and roll to form a long cylinder. Repeat with remaining sheets. Steam rolls in batches placed on baking paper in a bamboo steamer over simmering water until cooked through (4-5 minutes).
2 Meanwhile, for chilli, soy and garlic dressing, whisk ingredients in a bowl. Serve steamed prawn rice noodle rolls scattered with chopped coriander, sliced spring onion and chilli, with steamed Asian greens and chilli, soy and garlic dressing to the side