200g Pork belly
10 Prawns, cooked and peeled
100g Vermicelli noodles, softened in hot water
Garlic chives
1 bunch Vietnamese mint
1 bunch garlic chives
1 bunch coriander
1 Lettuce
Dipping Sauce
½ jar Hoisin Sauce
2 tbsp smooth peanut butter
½ cup water
1 pkt large rice paper rounds
A bowl of hot water
Preparation
Put the pork belly into salted boiling water for 15-20 minutes. When cooked, remove from the water, cool and cut into thin slices. Slice the cooked and peeled prawns in half lengthways. Slice the lettuce and roughly chop the herbs.
Take one sheet of rice paper and dip it in a bowl of hot water to soften. (Change the water when it cools down.) Place on a flat surface and lay – 2 halves of a prawn, 2 or 3 slices of pork belly, some mint leaves, coriander and chopped lettuce and vermicelli noodles.
Fold in each side of the rice paper to stop the filling from escaping. Then roll the rice paper over the ingredients. Before completing the roll lay 2 strips of garlic chives so when the roll is finished they stick out the end.
Dipping Sauce
Tip the Hoisin Sauce into a saucepan and heat, add peanut butter and water. Stir over a moderate flame until the mixture is smooth. If it needs more thickening, add a little cornflour mixed with water.
Take one sheet of rice paper and dip it in a bowl of hot water to soften. (Change the water when it cools down.) Place on a flat surface and lay – 2 halves of a prawn, 2 or 3 slices of pork belly, some mint leaves, coriander and chopped lettuce and vermicelli noodles.
Fold in each side of the rice paper to stop the filling from escaping. Then roll the rice paper over the ingredients. Before completing the roll lay 2 strips of garlic chives so when the roll is finished they stick out the end.
Dipping Sauce
Tip the Hoisin Sauce into a saucepan and heat, add peanut butter and water. Stir over a moderate flame until the mixture is smooth. If it needs more thickening, add a little cornflour mixed with water.
Wonderful recipe; thanks for sharing!
ReplyDelete