Vietnamese Summer Roll Bowl

Ingredients · per serving

• ½ medium Cucumber
• 1 medium Lime
• 1 medium Carrot
• 2 tbsp Roasted peanuts (unsalted)
• 2 cloves Garlic
• 1 small bunch Thai basil
• 3 tbsp Peanut butter
• 200 g Cooked king prawns
• 1 head Little gem lettuce
• 1 tbsp Soy sauce
• 1 small bunch Fresh mint
• 1 small bunch Fresh coriander
• 2 stalks Spring onion
• 2 tbsp Hoisin sauce
• 1 tsp Sesame seeds
• 150 g Rice vermicelli noodles

Instructions

1. Cook the rice vermicelli noodles per packet (usually 3-4 min in boiling water). Drain and rinse under cold water until completely cool. Snip with kitchen scissors to make easier to eat.
2. Julienne the carrot and cucumber into matchsticks. Thinly slice the spring onions. Shred the lettuce.
3. Make the peanut-hoisin sauce: in a small pan, warm peanut butter, hoisin sauce, soy sauce, lime juice, minced garlic and 4 tbsp water over low heat for 2 minutes until smooth. Loosen with more water if too thick.
4. If using raw prawns, briefly poach in boiling salted water for 90 seconds until pink and curled. Drain. (If using cooked, skip.)
5. Tear the mint, coriander and Thai basil into a small pile.
6. Build the bowls: rice vermicelli as base. Arrange the prawns, julienned carrot, cucumber, lettuce, herbs and spring onion in colourful piles around.
7. Pour the peanut-hoisin sauce generously over the top (or serve in a small ramekin for dipping). Scatter crushed peanuts, sesame seeds and a lime wedge. Toss everything together at the table.

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