Vietnamese prawn, mango and basil parcels with tamarind dressing

Vietnamese prawn, mango and basil parcels with tamarind dressing

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  • 4
  • Easy
  • Dairy free
  • 25 minutes
  • 15 minutes
  • Tokara Stellenbosch Chardonnay 2014


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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