INGREDIENTS
Prawn and salmon stuffing
1 tbsp sunflower (or grapeseed) oil
1 tbsp minced garlic
6 coriander roots, minced
2 small green chillies, minced
4 shallots, finely sliced
½ tsp freshly ground white pepper
1 tbsp fish sauce
2 tbsp chopped coriander leaves
300 g green prawn meat
200 g fresh Tasmanian salmon
1 tsp sesame oil
500 g fresh rice noodle sheets (banh pho)
To serve
1 small carrot, peeled, cut into fine julienne strips
1 small cucumber, cut into fine julienne strips
1 tbsp coriander leaves
2 tbsp fried shallot slices
3 tbsp sweet chilli sauce
Miele accessories
Frying pan or Wok
METHOD
Prawn and salmon stuffing
- Heat oil in a frying pan or wok; gently fry garlic, coriander roots and chilli until fragrant.
- Add shallots, pepper, fish sauce and coriander leaves, mix to combine. Remove from heat and set aside to cool.
- Mince the prawn meat and salmon with a knife or cleaver and mix in the sesame oil.
- Combine the prawn mix, with the cooled garlic and onion and stir to combine.
- Cut the soft fresh noodle sheets into 12 rectangular lengths, 10 cm x 14 cm.
- Spoon the prawn mixture onto the short end of the noodle sheets, folding over lengthwise to seal. Ensure the stuffing is an even thickness along the roll.
- Place rolls in a single layer into lightly oiled perforated steam containers.
- Steam at 90°C for 8 minutes, or until rolls are firm to touch and filling is cooked.
- Remove rolls from containers with a flat spatula.
To serve
- Place two rolls next to each other in the centre of plate, lay a third roll on top.
- Arrange carrot and cucumber on the centre of the rolls and sprinkle with coriander leaves and fried shallots. Serve sweet chilli sauce on the side.
Hints and tips
- The rice noodles are best if very fresh and not stored in the fridge.
- They will keep unrefrigerated for 2 days.
- If fresh noodles are unavailable, 22 cm dried Vietnamese rice paper wrappers can be used.
- Dip a wrapper into a bowl of water, remove and place on a clean flat surface. Repeat with a second wrapper, place on top of the first. Continue as per recipe above from step 6, except roll them into a parcel as you would for a spring roll.
APPLIANCE / FUNCTION
Miele
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