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Makes
16
IngredientsMethod
- 16 (900g) medium green prawns, peeled
- 100g vermicelli noodles
- 1 1/4 cups small flowering Thai basil leaves
- 1 1/4 cups spearmint leaves
- 1 1/4 cups coriander leaves
- 1 garlic clove
- 1 coriander root, washed
- 1 long red chilli, finely chopped
- 1/4 cup (50g) finely chopped palm sugar
- 1/4 cup (60ml) fish sauce
- 1/4 cup (60ml) lime juice
- 16 large rice paper wrappers
- 1 green mango, peeled, finely shredded
- Bring a large saucepan of salted water to the boil. Using kitchen tweezers, carefully devein prawns, then insert a skewer through each prawn, from tail to head - this will keep them straight while cooking. Boil prawns for 2 minutes or until cooked through. Drain.
- Place noodles in a heatproof bowl and cover with boiling water. Set aside for 2 minutes to soak. Refresh under cold running water. Drain well. Use kitchen scissors to cut into 5cm lengths. In a separate mixing bowl combine basil, mint and coriander leaves.
- Use a mortar and pestle to gently pound garlic with coriander root to a paste. Add chilli and pound until a coarse paste forms. Add palm sugar, fish sauce and lime juice and stir to dissolve. Set aside.
- Fill a medium bowl with hot water, then submerge one rice paper wrapper at a time until softened. Remove and place on a clean tea towel. Fold the top side down towards you by 2cm to create a flat top. Remove skewers from prawns and place a prawn in the centre slightly overlapping the top edge. Add about 1/4 cup of the combined herbs, 1 tbs green mango and 1/4 cup noodles. Fold bottom edge over and roll sides to enclose filling. Set aside and cover with a slightly dampened, clean tea towel. Repeat with remaining mix and wrappers. Serve with dipping sauce.
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