Monday, 2 April 2012
Good Friday - Prawn rice paper rolls
My family is not religious. I was baptised as a baby and apart from weddings and funerals, can only recall going to church once for midnight mass one Christmas eve.
But for as long as I can remember we have celebrated Easter, and have been raised to not eat meat on Good Friday. Even now that I live out on my own, I still dont eat meat on this day. I guess it has become more of a tradition for my family rather than a religious practice.
Given my very limited knowledge on religion I will try to explain this as best I can.
As Good friday is thought to be the day that Jesus was crucified, many people (primarily Christians) don't eat meat on this day because Jesus died on the cross for the peoples sins, therefor they do not eat any animals that shed blood. Fish and seafood are acceptable.
So for something a little different but super delicious give these prawn rice paper rolls a go for your Good Friday celebrations.
1kg frozen prawns
1 tbl spoon corriander paste
1 tbl spoon lime juice
20 round rice paper sheets
1 packet rice vermicalli noodles
1 carrot - cut into thin matchsticks
4 spring onions - thinly sliced
1 cucumber - cut into thin matchsticks
2 tbl spoons sweet chilli sauce
2 tbl spoons soy sauce
1 tsp fish sauce
squeeze of lime juice
1. Heat a large fry pan over medium high heat. Lightly spray with olive oil. Cook the prawns for a few minutes each side, until they turn orange and are cooked through. Stir in the corriander paste and lime juice, making sure prawns are well coated.
2. Place the noodles in a large bowl and cover with boiling water. Let sit for a few minutes until the noodles have softened.
3. Fill a large bowl up with luke warm water. Take one rice paper sheet, and soak in the water for 20-30 seconds. Lay a damp tea towl on your work space to prevent the rice paper from drying out. Place the rice paper sheet on the tea towl. Place some of the noodles at the bottom, top with carrot, cucumber and spring onion. Place three prawns on top. Fold the bottom of the rice paper over to enclose the filling. Fold in each side to form a small parcel. Then just roll to fully enclose. Place on a plate and cover with damp paper towl to prevent them from drying out. Repeat with remaing rice paper sheets.
4. In a small bowl, mix the sweet chilli sauce, soy sauce and fish sauce. Add the lime juice. Stir well.
5. Serve the rolls on a plate with the dipping sauce.