Bun Nem with Prawns
La Cuisine de Géraldine recipe - Asian
- Prep time
- 25 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 200 g rice noodles
- 3 spring rolls
- 4 large prawns
- 2 large salad leaves
- 1/4 cucumber
- 1 carrot
- 1 lime
- 1 red chili
- Fresh herbs Thai basil (fresh mint, perilla, coriander)
- Neutral oil
- 4 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tsp sugar
- 75 ml water
- 1 pinch salt
- 1 garlic clove (cut in slices)
- 1 red chilo (cut in slices)
Instructions
- 1
Cut the carrot and the cucumber into thin strips.
- 2
Wash the salad leaves and herbs, then dry them on a paper towel. Separate the coriander, mint and Thai basil leaves from their stems.
- 3
Dip the rice noodle in hot water for 2-5 minutes until cooked. Then, rinse them under cold water immediately so they don’t stick.
- 4
For the sauce, mix the fish sauce, rice vinegar, sugar, water, salt, garlic and the red chili. Let infuse for a few minutes or 1-2 hours.
- 5
In a frying pan or wok, heat the oil then sauté the prawns until cooked. Remove them and brown the spring rolls. Cut the spring rolls into two or three pieces of equal size.
- 6
Finally, place a portion of rice noodles in a bowl, then add salad leaves, carrots, cucumber, fresh herbs. Place the prawns and spring rolls on top. Then, pour the sauce over everything and add a quarter of lime in each bowl.