King Prawn Summer Rolls Recipe

Cook and prepare prawns

Bring a medium pot of salted water to a gentle boil. Add prawns and cook until just opaque and curled, 2–3 minutes depending on size. Immediately transfer prawns to an ice bath to stop cooking. When cool, pat dry and slice each prawn lengthwise in half (or leave whole if preferred). Season lightly with 1/2 tsp sea salt and 1/4 tsp black pepper and a squeeze of half the lime.

Prepare noodles and vegetables

Place rice vermicelli in a heatproof bowl. Pour just-boiled water over noodles to cover and let sit 4–5 minutes until tender. Drain and rinse under cold water; drain thoroughly and toss with 1/2 tsp toasted sesame oil to prevent sticking. Julienne the carrot and cucumber into long thin matchsticks. Separate lettuce into 12 small pieces roughly the width of the rice paper wrapper. Pick and wash herbs; pat dry.

Assemble the rolls

Fill a large shallow bowl with warm water for soaking rice paper. Working one at a time, submerge one rice paper wrapper for 5–7 seconds until pliable but not soggy, then lay flat on a clean damp kitchen towel or cutting board. Near the bottom third of the wrapper, lay a lettuce piece, a small handful (about 1/8 of the cooked noodles) of vermicelli, a few carrot and cucumber sticks, 2 basil leaves, 2 mint leaves, 2 cilantro sprigs. Arrange 1 split prawn (or 1 whole prawn) on top with the rounded side facing out so it will show through the rice paper. Fold the bottom edge over the filling, fold both sides inward snugly, then roll tightly toward the top to enclose. Repeat to make 12 rolls. Keep finished rolls covered with a damp towel to prevent drying.

Seasoning

Taste one roll and, if desired, serve with lime wedges on the side for extra acidity. Adjust salt and pepper on remaining prawns if needed before rolling.

In a small bowl, whisk together peanut butter, hoisin, soy sauce, rice vinegar, warm water, sambal oelek, fresh lime juice, light brown sugar and toasted sesame oil until smooth. Thin with additional warm water, 1 tsp at a time, to reach a dip-friendly consistency (about the thickness of double cream). Transfer to a serving bowl and sprinkle crushed roasted peanuts on top.

Whisk fish sauce, warm water, lime juice and brown sugar in a small bowl until sugar dissolves. Stir in minced garlic and chili. Taste and adjust: if too salty, add a little more water or lime; if too sour, add a pinch more sugar. Serve chilled or at room temperature.