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    Prawn Wraps with Sweet and Sour Dressing

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    Prawn Wraps with Sweet and Sour Dressing

    This is an adaptation of classic Vietnamese spring rolls. In this lighter version, Nina uses cooked prawns with vegetables which are wrapped in lettuce leaves and dipped in a tantalising dressing. If you are using pre-prepared salad ingredients, it will be very quick, but you can prepare your own if you have time.

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • Knob root ginger
    • 700g cooked and peeled north Atlantic prawns
    • 1 tsp rice wine
    • 2 round lettuces, leaves washed and dried
    • 400g grated carrots
    • 125g bean sprouts
    • 1 small bunch mint, chopped
    • 1 small bunch coriander, chopped Sweet and Sour Dressing
    • 7 limes, juiced (about 225ml)
    • 1 tsp red chilli flakes
    • 5 fat cloves garlic, crushed
    • 55g sugar
    • 75ml Thai fish sauce


    1. Rub the ginger over a fine grater to extract a little juice. Toss this with the prawns, along with the rice wine.
    2. Prepare the dressing by mixing all the ingredients together. Pour into a serving bowl. Arrange the lettuce leaves in concentric circles on a platter, pressing them slightly so they lie flat. Arrange the grated carrot over the leaves. Arrange the bean sprouts in another circle and put the prawns in the middle.
    3. To eat, put a few prawns in a lettuce leaf, add some carrot, bean sprouts and some mint and coriander. Roll up in the lettuce leaf. Spoon some of the dressing on top and eat with your fingers.

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