Save to your scrapbook
Black rice & prawn spring green wraps
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
250g pack microwaveable Thai black rice
200g pack Baby Leaf Greens
1 tbsp soy sauce
1 tbsp Cooks’ Ingredients Nam Pla Fish Sauce
3 limes, juice of 1, the rest cut into wedges
1 clove garlic, crushed
1-2 Thai chillies, finely chopped
1 tbsp finely chopped coriander
1/2 tbsp finely chopped Thai basil leaves
140g pack No.1 Organic Madagascan Tiger Prawns
5cm cucumber, thinly sliced
1. Cook the rice according to pack instructions. Cover and set aside. Meanwhile, take 8 of the largest leaves from the greens and place in a steamer over a pan of boiling water. Cover and steam for 5 minutes (or plunge into boiling water for 1-2 minutes) until just tender, then remove immediately and rinse under cool running water. Drain thoroughly and set aside.
2. In a small bowl, whisk together the soy sauce, fish sauce, lime juice, garlic, chillies, coriander and Thai basil. Toss the prawns in the marinade until well mixed.
3. To make the rolls, spoon about 2 tbsp of black rice onto the bottom end of 1 leaf, top with 2-3 prawns, 2 slices of cucumber and 1 tsp of the dressing, then fold in each side of the leaf before rolling upward into a tight roll.
4. Place on a serving platter, seam-side down. Repeat with the remaining ingredients, cover, then refrigerate for at least 1 hour and eat on the day they are made. Serve each roll with a small wedge of lime for squeezing over.
Typical values per serving:
This recipe was first published in May 2021.