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Gordon Ramsay NAILED IT With This Recipe! YUM!

Fresh Prawn Rolls

I deeply admire the greatness of Gordon Ramsay’s cooking skills. I watch his Master Chef Shows including Masterchef Junior which is my favorite. The talent of the kids on that show blows my mind! In this video tutorial below, Gordon shows you his recipe for fragrant and delicate Fresh Prawn Rolls that are an explosion of flavor along with a delicious sweet chilli and mint dipping sauce.

This is an impressive appetizer you can make and serve for parties or family gatherings. You can make these rolls in advance and take them out of the fridge seconds before your guests arrive.

Below The Recipe You Will Find A VIDEO TUTORIAL For Instruction To Make This!

FRESH PRAWN ROLLS – Gordon Ramsay
Gordon’s respect for the spring roll is immense, and here he shows you his recipe for fragrant and delicate prawns rolls full of flavor, along with an exciting sweet chili and mint dipping sauce. Sensory overload!

INGREDIENTS:

-200g dried vermicelli or fine rice noodles
-500g cooked king prawns, peeled, deveined and roughly chopped
-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 chilies, 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

DIRECTIONS

-To rehydrate 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.
-To make the dipping sauce, mix together the sugar, rice vinegar, fish sauce, chilies and garlic. Mix well, stirring until the sugar has dissolved. Add the remaining ingredients. Mix, taste and adjust as necessary, then set aside.
-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.
-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 center 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.
-Serve the rolls with the dipping sauce on the side.
-You can make these rolls in advance and take
them out of the fridge seconds before your guests arrive.

MAKES 24–28 ROLLS

 Watch the Video Tutorial on PAGE 2 to see it being made live:


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