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Fresh Prawn Rolls by Gordon Ramsay

Cook at Home

Gordon Ramsay teaches us how to make this quick and easy dish to perfection

Serves

makes 24 – 28 rolls

Prep Time

60 mins

Cooking Time

15 mins

Ingredients

For the prawn rolls

  • 200g dried vermicelli or fine rice noodles
  • 500g cooked king prawns, peeled, deveined and roughly chopped
  • 2 baby gem lettuces, shredded
  • 4 spring onions, trimmed and chopped
  • 2 large carrots, peeled and grated
  • 4 tbsp chopped coriander
  • 4 tbsp chopped Thai basil
  • 4 tbsp chopped mint
  • Juice of 2 limes
  • 24–28 round rice paper sheets (16cm diameter)

For the dipping sauce

  • 4 tbsp caster sugar
  • 4 tbsp rice vinegar
  • 180ml fish sauce
  • 2 red chillies, deseeded and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 spring onions, trimmed and finely sliced
  • 4 tbsp chopped coriander
  • 4 tbsp chopped mint

Method

To make the noodles

  • To re-hydrate the vermicelli noodles, soak in boiling water for 3–4 minutes; drain and refresh under running cold water.
  • When cool, shake off any excess water and leave to one side.

To make the dipping sauce

  • To make the dipping sauce, mix together the sugar, rice vinegar, fish sauce, chillies and garlic. 
  • Mix well, stirring until the sugar has dissolved.
  • Add the remaining ingredients.
  • Mix, taste and adjust as necessary, then set aside.

To make the rolls

  • Roughly chop the noodles in a bowl.
  • Mix in the prawns, lettuce, spring onion, carrot, coriander, basil and mint.
  • Add the lime juice along with 2 tablespoons of the dipping sauce and mix together.
  • Taste and adjust the seasoning, adding a little more sauce if needed.
  • Dip a rice paper in a bowl of hot water for about 20 seconds until softened and pliable.
  • Splash a board with a little water before placing a rice paper on it (this will stop it from sticking), then put a spoonful of mixture into the centre of the rice paper and fold the sides over the filling.
  • Roll up tightly into a spring roll shape and repeat with the remaining mixture and rice papers.

To serve

  • Serve the rolls with the dipping sauce on the side.

Gordon Ramsay Bar & Grill, 79 Royal Hospital Road, Chelsea, London,
SW3 3QP

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