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Strawberry and prawn crystal rolls with chilli-pomegranate and coconut dipping sauces

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

24 prawns, cooked, shelled and butterflied
50 g asparagus tips, blanched
4 mini cucumbers, sliced into ribbons
100 g strawberries, thinly sliced
3 T coriander, chopped
3 T basil, chopped
8 rice paper wrappers

For the chilli-pomegranate dipping sauce, mix:

3 T pomegranate concentrate
1/4 cup white wine vinegar
1 T rose-water
1 chilli, seeded and finely chopped

For the coconut dipping sauce, mix:

50 g fresh coconut, shaved
1/2 cup Greek-style yoghurt

Method

Divide the ingredients for the filling into 8 portions. Soak 1 rice paper wrapper in warm water until it starts to soften a little, about 5 to 10 seconds.

Lay the wrapper on a chopping board and place a portion of filling in the middle. Fold the bottom over the filling, fold in the sides and roll up. Repeat with the remaining rice paper wrappers and filling.

Serve with the chilli-pomegranate and coconut dipping sauces.