Prawn summer rolls

Prawn summer rolls

Total: 1 hr 30 min. | Active: 30 min.
Nutritional value / piece: 144 kcal
, Fat: 4 g
, Carbohydrate: 10 g
, Protein: 16 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 lime, rinsed with hot water; use grated zest and 3 tbsp of juice
4 tsp soy sauce
3 tsp sesame oil
1 garlic clove, squeezed
1 red chilli, finely chopped
32 shelled, raw prawns (360 g)
oil for frying


8 rice paper
2 tbsp peppermint leaves
½ mango, cut into slices approx. 5 mm thick
½ cucumber, peeled, deseeded, cut into strips approx. 5 cm long
8 leaves baby lettuce
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How it's done

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Combine the lime with all the other ingredients up to and including the chilli. Coat the prawns with 2 tbsp of the marinade, cover and marinate in the fridge for approx. 1 hr. Set aside the remainder of the marinade.

Heat the oil in a non-stick frying pan. Fry the prawns for approx. 2 mins., then remove from the pan.


Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth.

Place 4 prawns, a little mint, 1 slice of mango, several strips of cucumber and 1 baby lettuce leaf in the centre of each sheet of rice paper. Drizzle over a little of the remaining marinade. Fold the edges inwards, then roll up from the bottom, place on a plate, and cover with a damp cloth. Repeat the process with the remaining rice sheets and ingredients.


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