4 sheets rice paper rounds
vegetable oil, for deep-fat frying
2 tsp sesame oil
1 white onion, finely diced
1 carrot, finely diced
1 fresh long red chilli, finely diced
½ fresh lemongrass stalk, white part only, very finely sliced
400 g small green prawns, peeled and deveined
2 tsp hoisin sauce
2 sprigs coriander, including roots
½ cup roasted cashews
2 cloves garlic, minced
4 lychees, peeled and pitted
2 tsp fish sauce
2 cups mixed asian salad leaves, such as fresh shiso leaves (see tips, below)
½ bunch mint, leaves picked
- Cut rice paper into quarters. Pour vegetable oil into a large, deep saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer, or until cube of bread turns golden in 30 seconds. Deep-fry rice paper pieces for 5–10 seconds or until puffed and crisp. Remove from oil and drain on paper towel. Set aside to cool.
- Heat a wok over a medium heat. Add sesame oil, onion, carrot, chilli and lemongrass, cooking for 2 minutes or until just softened. Add prawns and cook for a further 2 minutes or until prawns are firm. Remove from heat and stir in hoisin.
- To make dressing, separate coriander leaves, stalks and roots. Discard stalks, reserve leaves and wash roots. Use a mortar and pestle to pound roots, cashews and garlic until smooth. Add lychees and fish sauce. Pound again until smooth.
- Put salad leaves, mint and coriander leaves in wok with prawns. Spoon onto rice paper crisps and drizzle with a little of the dressing. Serve with remaining dressing on the side.