for 8 pieces

Marinade

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

Rolls

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 leaf	baby lettuce

How it's done

Marinade

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.

Rolls

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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