PRAWN AND VERMICELLI LETTUCE ROLLS
Makes 8
• 100g vermicelli
• 200g cooked prawns, cut into thirds
• 1 red chilli, chopped up small
• ½ cup chopped coriander
• ¼ telegraph cucumber, diced small
• 1 spring onion, chopped
• 1 Tbsp sweet chilli sauce
• 1 Tbsp kecap manis
• ½ tsp salt
• 1 cup bean sprouts, optional
• 8 iceberg lettuce leaves
Dipping sauce
• Juice of 1 lime
• 2 tsp fish sauce
• 1 Tbsp sweet chilli sauce
• 1 Tbsp brown sugar
• 2 Tbsp chopped coriander
1. Soak the vermicelli as per packet instructions, drain and cool.
2. Into a bowl combine the prawns, chilli, coriander, cucumber, spring onion, sweet chilli, kecap manis, salt and bean sprouts if using. Combine to mix well.
