Ingredients

Method

• 8 rice paper wrappers
• 30 g basil
• 75 g red salad onions
• 1 ripe mango, peeled and thinly sliced
• 200 g prawns, peeled and cooked
• 6 radishes, thinly sliced
• Sunflower oil, for shallow frying
• 2 large shallots, thinly sliced into rings
• 2 limes
For the tamarind dressing:
• 4 T tamarind paste
• 4 T brown vinegar
• 1 T brown sugar

Method

Ingredients

Soak the rice paper wrappers in cold water for 5 minutes or until pliable. While the wrappers are soaking, pick the basil leaves off the stems and thinly slice the salad onions into long strips.

Place the soaked wrappers on a serving dish, do not shake off any excess water so they remain moist. Place a few basil leaves, mango slices, prawns, salad onions and radishes onto a wrapper, then fold in the sides of the wrapper and roll to secure. Repeat the process with the remaining wrappers.

Heat the sunflower oil in a pan, then add the shallots. Fry until golden brown, stirring occasionally. Drain on kitchen paper.

Sprinkle the crispy shallots over the rice paper parcels, drizzle with the dressing and squeeze over the limes before serving.

To make the tamarind dressing, mix the tamarind, vinegar and brown sugar, stirring until the sugar has dissolved.