RECIPE BY:

Courtney Roulston

MAKES:

8

INGREDIENTS :

• 250ml oil for frying
• 2 x Simson’s Pantry Gluten Free Black Rice Wraps, sliced into quarters
• 16 green/raw king prawns, peeled, cleaned
• 1 long red chilli, seeded, finely sliced
• ½ cup mint, leaves finely sliced
• 1 kaffir lime leaves, finely shredded
• ½ cup coriander, leaves picked
• 2 tablespoons peanuts, crushed
• 2 Tb ZoOSh Free Range Egg Mayonnaise

NAM JIM :

• 1 French/golden shallot, peeled, chopped
• 1 red birds eye chilli
• 1 clove garlic
• 2 tsp coriander stem/root
• 2 tsp Lee Kum Kee Pure Sesame Oil
• 100ml fresh lime juice
• 75gm brown sugar
• 50ml fish sauce

METHOD :

• To make the nam jim dressing, pound the shallots, chilli, garlic, and coriander root using a mortar and pestle. Add in the sesame oil, lime juice, sugar and fish sauce and check for balance of sweet, sour, salty and hot.
• Heat oil to 160 degrees in a saucepan. Shallow fry the tortilla pieces in batches for 1-2 minutes turning once until golden. Drain on kitchen paper and allow to cool.
• Slice the prawns in half horizontally. Heat 1 tablespoon of oil in a frying pan over a medium heat. Cook the prawns for 1 minute, or until just cooked through.
• Combine the chilli, mint, kaffir lime, and coriander leaves in a large bowl. Dress with a little of the nam jim and toss through the prawns. Place a small dollop of mayonnaise onto the base of the tortillas. Add a small mound of the prawn salad on top and sprinkle with the peanuts. Serve immediately.