My prawn san choy bow is a homage to Vietnamese flavours and a big favourite in our house!! This recipe makes about six (6) rolls, add more if you have a hungry bunch 🙂

Ingredients:

600g fresh green (raw) prawns, shelled, heads and vein removed
1 medium red onion, finely sliced
1 medium fresh garlic clove, finely sliced
100g vermicelli bean thread noodles, pre-soaked
1 cup choi sum (or kale, any leafy green!), finely sliced
1 cup fresh mint leaves, roughly chopped
1/2 cup chopped macadamia nuts
1 medium red chilli, finely sliced
2 tablespoons sesame oil
1 medium iceberg lettuce

Method:

Peel, prepare and rinse fresh prawns and cut into pieces of about 2cm

Prepare lettuce by cutting the stalk of the lettuce off, leaving only the leaves (does that make sense?! haha!). Peel back leaves gently so you have little lettuce cups!

Place noodles in a bowl of filtered water to re-hydrate for about 10 minutes

Heat oil on a medium heat and add onions, garlic, chilli and macadamia nuts saute gently until onion is soft and nuts are starting to brown

Add prawns and toss till they turn orange – about 3 minutes

Drain water from the bowl of noodles. While still in the bowl, cut noodles into smaller pieces with kitchen scissors

Add noodles, greens and mint and toss through until noodles are warm and greens are wilted. Boom! Done! Enjoy with a friend and lots of giggles 🙂