This recipe is delicious, healthy and fun! The peanut tamarind sauce is so easy to make, you’d want to dip all your veggies and finger food in it too! -Jen
2 lbs Prawns (peeled, deveined and poached)
1/2 Lemon (cut into 3 wedges)
1 tsp Black Peppercorns
1 Bay leaf
1 tsp Salt
12 (5”) Round Rice Paper Wrappers (plus a few extra in case of breakage)
12 Basil Leaves (Preferably Thai Basil)
12 Green Onion tops (green part only)
1/2 Red Pepper (seeded and cut into 24 strips)
1/2 Yellow Pepper (seeded and cut into 24 strips)
1 Carrot (peeled and cut into julienne)
1 Avocado (cut into 24 strips)
1/2 Seedless Cucumber 4” (peeled and cut into 12 strips)
1/2 cup Cilantro (chopped)
Peanut Tamarind Sauce:
1/2 cup Crunchy Peanut Butter (softened at room temp)
1 cup Chicken or Vegetable Stock
2 Tbsp Tamarind Pulp
1 Thai bird Chili (finely chopped)
1 tsp Ginger (minced)
1 tsp Garlic (minced)
1 Tbsp Hoisin sauce
1 Tbsp Fish sauce
1-2 Tbsp Coconut Milk
2 tsp Soy Sauce
- Start by making the sauce. Whisk together the stock, peanut butter, tamarind, chili pepper, ginger, garlic, hoisin, fish sauce, coconut milk and soy sauce in a saucepan. Bring it to a simmer over medium high heat, then reduce it down to medium low and simmer for 10 mins. Reserve in the pan. You want to serve this sauce warm.
- Next, you want to poach the prawns. Bring 4 cups of water to a simmer (with the addition of the 3 lemon wedges, peppercorns, bay leaf and salt) over medium high heat. Add the prawns to the water, then bring it back to a simmer. Cook the prawns uncovered until they turn pink, 3-4 mins.
- Drain the prawns and then plunge them into a bowl of ice water. Let them cool a couple minutes. Remove prawns from the ice water and reserve on a plate.
- Bring a kettle to a boil, and fill a shallow bowl with the hot water. Working with 2 rice papers at a time, dip in the water, shake off the excess, and transfer to your work surface and let them stand for a few seconds until softened.
- To assemble the rolls, place 2 basil leaves on lower 1/3 of each rice paper, top with a sprinkle of the chopped cilantro and a piece of green onion. Next, top with strips of peppers, a pinch of julienne carrot, strips of avocado and cucumber. Lastly, place about 4-5 prawns per rice roll.
- Press to flatten ingredients, then roll up in rice papers, folding in the sides as you go. Press to seal. Repeat this process until all the filling is used.
- Serve rolls whole or cut them in half on a diagonal for presentation. Serve the rolls with the warmed Peanut Tamarind sauce.