Tiger Prawn Rolls
Tiger Prawn Rolls
Plantin Kaviari
4
30 minutes
10 minutes
Southeast Asian
Lunch
Easy
These tiger prawn rolls combine Qwehli black tiger prawns with rice vermicelli, baby spinach, crisp carrots, fresh herbs and Plantin Black Truffle Carpaccio. A touch of lime, olive oil and Plantin Truffle Seasoning brings freshness and savoury depth to this elegant rice-paper-roll recipe.
Ingredients
- 400g Qwehli Tiger Prawns, defrosted
- 40 g Plantin Black Truffle Carpaccio, with a little of its oil reserved for serving
- 1 tsp Plantin Truffle Seasoning
- 8 rice-paper sheets
- 180 g rice vermicelli
- 2 carrots, cut into fine matchsticks
- 1 small beetroot, peeled and cut into fine matchsticks, optional
- 2 large handfuls baby spinach
- Fresh mint or coriander leaves
- 1 tbsp olive oil, for cooking the prawns
- 1 lime, juiced
- Fleur de sel and freshly ground black pepper, to taste
Truffle Honey, Lime and Chilli Dipping Sauce
- 2 tbsp fish sauce
- 2 tbsp warm water
- 1 tbsp fresh lime juice
- 1 tsp Black Truffle Acacia honey
- ½ small garlic clove, very finely grated
- ½ tsp finely chopped red chilli, or chilli flakes to taste
- 1 tsp finely chopped coriander stems, optional
Directions
Prepare and cook the tiger prawns:
If frozen, defrost the prawns overnight in the refrigerator. Peel and devein them, then pat them dry. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Cook the prawns for 1–2 minutes per side, until pink and opaque. Transfer them to a plate in a single layer, cool promptly, then halve them lengthways.Prepare the noodles and vegetables:
Cook the rice vermicelli according to the packet instructions. Drain, rinse under cold water and drain well. Toss the carrot matchsticks and optional beetroot with the lime juice, a little oil from the truffle carpaccio, fleur de sel and freshly ground black pepper.Make the truffle honey, lime and chilli dipping sauce:
Whisk together the fish sauce, warm water, lime juice, truffle honey, garlic and chilli until the truffle honey has dissolved. Stir in the finely chopped coriander stems, if using. Taste and adjust with a few extra drops of lime juice for brightness or water to soften the seasoning. Set aside at room temperature until ready to serve.Assemble the rice-paper rolls:
Fill a shallow dish with warm water. Dip one rice-paper sheet in the water for a few seconds, until just pliable, then place it on a clean, damp work surface. Arrange a small amount of Plantin Black Truffle Carpaccio, baby spinach, rice vermicelli, dressed vegetables, herbs and prawn in the lower third of the wrapper.Roll and finish:
Fold the lower edge over the filling, fold in the sides and roll tightly to enclose. Repeat with the remaining rice-paper sheets and filling. Keep the finished rolls covered with a damp cloth while assembling. Sprinkle lightly with Plantin Black Truffle Seasoning just before serving.Serve chilled:
Arrange the tiger prawn rolls on a serving platter and serve immediately with the truffle honey, lime and chilli dipping sauce on the side. If making them shortly ahead, refrigerate them in a covered container and serve chilled.
