Gordon Ramsay teaches how to make this quick and easy dish – Fresh Prawn Rolls, to perfection:

INGREDIENTS

  • 200g dried vermicelli or fine rice noodles
  • 500g cooked king prawns, peeled, deveined and roughly chopped (see page 167)
  • 2 baby gem lettuces, shredded
  • 4 spring onions, trimmed and chopped
  • 2 large carrots, peeled and grated
  • 4 tbsp chopped coriander
  • 4 tbsp chopped Thai basil
  • 4 tbsp chopped mint
  • Juice of 2 limes
  • 24–28 round rice paper sheets (16cm diameter)

FOR THE DIPPING SAUCE

  • 4 tbsp caster sugar
  • 4 tbsp rice vinegar
  • 180ml fish sauce
  • 2 red chillies, deseeded and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 spring onions, trimmed and finely sliced
  • 4 tbsp chopped coriander
  • 4 tbsp chopped mint

COOKING INSTRUCTIONS

Makes 24–28 rolls

  1. To re-hydrate the vermicelli noodles, soak in boiling water for 3–4 minutes; drain and refresh under running cold water. When cool, shake off any excess water and leave to one side.
  2. To make the dipping sauce, mix together the sugar, rice vinegar, fish sauce, chillies and garlic. Mix well, stirring until the sugar has dissolved. Add the remaining ingredients. Mix, taste and adjust as necessary, then set aside.
  3. To make the rolls, roughly chop the noodles in a bowl. Mix in the prawns, lettuce, spring onion, carrot, coriander, basil and mint. Add the lime juice along with 2 tablespoons of the dipping sauce and mix together. Taste and adjust the seasoning, adding a little more sauce if needed.
  4. Dip a rice paper in a bowl of hot water for about 20 seconds until softened and pliable. Splash a board with a little water before placing a rice paper on it (this will stop it from sticking), then put a spoonful of mixture into the centre of the rice paper and fold the sides over the filling. Roll up tightly into a spring roll shape and repeat with the remaining mixture and rice papers.
  5. Serve the rolls with the dipping sauce on the side.

Alternatively, dine with the Luxury Restaurant Club and enjoy complimentary fizz at one of the Gordon Ramsay restaurants below (or, a complimentary cocktail of the week at Savoy Grill), see individual restaurants for details. Simply, download the Luxury Restaurant Guide FREE APP HERE and follow steps to join club.

Gordon ramsay images for recipe blog-min

Bread Street Kitchen – 10 Bread Street, Barbican, London, EC4M 9AJ

Heddon Street Kitchen – 3-9 Heddon Street, Mayfair, London, W1B 4BE

London House – 7-9 Battersea Village, Battersea, London, SW11 3RA

Maze Grill Park Walk – 11 Park Walk, Chelsea, London, SW10 0AJ

Maze Grill Royal Hospital Road – 79 Royal Hospital Road, Chelsea, London, SW3 3QP

Petrus – 1 Kinnerton Street, London, SW1X 8ED

Plane Food – Terminal 5 Heathrow Airport, Wellington Road, Hounslow, London, TW6 2GA

Savoy Grill – Savoy Hotel, Strand, London, WC2R 0EU

The Narrow – 44 Narrow Street, Limehouse, London, E14 8DP

Posted by:Luxury Restaurant Guide

Luxury Restaurant Guide is the place to discover and book the finest dining experiences at all highly awarded restaurants throughout the UK. A must-visit site and FREE app for all food lovers. Subscribe to the Club, the largest fine dining club in the UK from just £10 per month, to receive instant rewards, insights and invitations from over 500 leading restaurants.

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