INGREDIENTS………………………………..
| • Rice vermicelli | 600 g |
|---|---|
| • Prawns | 200 g |
| • Pork | 300 g |
| • Carrot | 1 |
| • Cucumber | 1 |
| • Herbs | 150 g |
| • Lettuce | 200 g |
| • Coriander | 100 g |
| • Rice paper | 50 pieces |
| • Salt, seasoning | enough |
DIPPING SAUCE………………………………
| • Peanut butter | 5 tbsp |
|---|---|
| • Minced ginger | 1 tbsp |
| • Brown sugar | 3 tbsp |
| • Chili sauce | 2 tbsp |
| • Sugar | 2 tbsp |
| • Lime juice | 2 tbsp |
| • Garlic | 1 clove |
| • Water | 2 tbsp |
| • Crushed roasted peanuts | 50 g |
| Mix peanut butter, minced ginger, lime juice, brown sugar, garlic, chili and water together in a blender. Top with crushed roasted peanuts before serving. |  |
Cook the shrimp with a pinch of salt and
seasoning until bright pink. Peel and halve
each prawn horizontally.
Cook the pork with a pinch of salt and
seasoning then slice thinly.
Wash and roughly chop the fresh greens.
Carrots should be fnely grated.
Completely wet the rice paper wrapper
until it is soft and pliable. Place on a flat
surface and starting at one edge of the
wrapper, add herbs and lettuce.
Add the rice vermicelli followed by sliced
pork, a few strips of carrot and cucumber.
Place 3 prawn halves in a row at the center
of the wrapper. Roll up tightly.
Depending on what you like, you can
substitute prawns with eggs, squid, beef,
fsh, crab or tofu…