Vietnamese seafood salad
A spicy zingy dressing lifts a bag of defrosted fish and a few fresh ingredients into a super, feelgood supper that's ready in just 10 minutes
Vietnamese prawn spiralized rolls
- Preparation and cooking time
- Prep:
- Easy
- Serves 12, as a snack or canapé
Skip to ingredients
For the dipping sauce
- juice of 1/2 lime
- 2 tbsp rice wine vinegar
- 1 tbsp palm sugar
- 3 tbsp fish sauce
- 1 bird's-eye red chillifinely chopped (optional)
For the rolls
- 6 edible rice paperwrappers
- ½ small pack mintleaves picked
- ½ small pack corianderleaves picked
- 12 large king prawns(about 100g)
- 1 large carrot(about 130g), ends trimmed and spiralized into thin noodles
- 1 courgetteends trimmed and spiralized into thin noodles
Nutrition: per serving
- kcal41
- fat0.3glow
- saturates0.1g
- carbs7g
- sugars2g
- fibre1g
- protein3g
- salt0.9g
Method
step 1
Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.
step 2
To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on. Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.
step 3
Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.
step 4
Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll. Repeat until all of the wrappers and filling have been used. To serve, slice on a diagonal and eat with the dipping sauce.
