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Steamed Prawn Rolls, Thai Style

Betty (135x210)After consuming several rich and heavy meals that epitomise Christmas fare over the holidays, I’m looking forward to something light and refreshing to complement the hot and dry Australian summer.

That cuisine has a wide variety of easy to prepare and distinctly refreshing dishes. It is a combination of Chinese and Indian dishes which made up its culinary history due to its location.

Their cooking is all about balance and harmony. Chilli is the most common ingredients that make a Thai dish very tasty and refreshing. Each flavour, hot, sweet or sour can be savoured separately which leaves your palate feeling clean and ready to eat for more.

The Thai prawn roll is one of the most popular amongst a wide variety of Thai finger food. It is a good appetizer or entrée which stimulates your appetite rather than satisfy your hunger. It is a harmonious mixture of flavour, colour and textures and it is easy to prepare and cook.


Dry rice flour crepes                           12 pcs.

Thai basil leaves                                 20-24 pics.

Thai chilli sauce                                 8 tbsp.

Jumbo prawns                                     24 pcs, cooked and shelled

Shallots                                               4 stalks, cut into thin strips

Carrot                                                  1 whole, cut into thin sticks

Rice vermicelli noodles                     55 gms. Cooked and drained


Chilli sauce for dipping


Place the crepes between two dampened dish towels and let stand for about 5 minutes until soft.

  1. Place 1-2 basil leaves in the centre of the crepe and top with 1/3 tsp. chilli sauce.
  2. Arrange 2 prawns on top and then add some shallot strips and carrot sticks.
  3. Add 2 tbsp cooked noodles and roll up. Flip one edge of the crepe over the filling, fold the sides over to enclose it and then roll up.
  4. Repeat with the remaining crepes and filling.
  5. Arrange the rolled crepes in the steamer in a single layer.
  6. Steam for about 5 minutes or until heated through.
  7. Serve immediately with extra chilli or sweet sauce.



is a UP Diliman B.S. Food Technology graduate and experienced food technologist, manager, franchised business entrepreneur and former owner of the Sans Rivals, The Crescent Fairfield, NSW.