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.
Ingredients
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
Method
Place the crepes between two dampened dish towels and let stand for about 5 minutes until soft.
- Place 1-2 basil leaves in the centre of the crepe and top with 1/3 tsp. chilli sauce.
- Arrange 2 prawns on top and then add some shallot strips and carrot sticks.
- 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.
- Repeat with the remaining crepes and filling.
- Arrange the rolled crepes in the steamer in a single layer.
- Steam for about 5 minutes or until heated through.
- Serve immediately with extra chilli or sweet sauce.
