Mustard Leaves Rolled with Prawn

1. Mustard leaves roll with crunchy vegetables & shrimps

Serve fresh with a bowl of sweet and sour fish sauce as a dipping sauce

Divided the vegetables in 8 parts. On a plate place a spring onion under the mustard leaf, and then add 1 part of the garniture, and wrapped. Top each roll with a prawn and tie the roll securely with a spring onion.
8 boiled prawns 8 mustard leave (“cải bẹ xanh”) 8 whole spring onions blanched until soft for fastening

Method : Mixed well all ingredients together with 1 Bowls of dressing sauce

Rolls

300 g crunchy vegetables (first part of the recipe)

Vegetables:

50 g Julience Cucumber   50 g Julience Papaya 50 g Julience Carrot 40 g onion, finely sliced (“hành tây”) 30 g minced fresh mint (“húng cây”) 30 g minced fresh Vietnamese basil (“húng quế”) 30gr Vietnamese Mints 30gr Pepper Mints 30gr Shiso Leaves

Serves: 8 rolls

Prawns

8 prawns strung on wooden stick. Boiled the prawns in salted water and then peel and set aside.

Sweet and sour fish sauce dipping and Dessing Sauce

Serves: 8 rolls

• 4 tablespoons of Kumquat juice (“nước tắc”)
• 4 tablespoons of sugar
• 4 tablespoons of Nuoc Mam (fish sauce)
• 1/2 tablespoon of chopped garlic (“tỏi”)
• 1/2 tablespoon of chopped red chili (“ớt”)      

Mix all ingredients until sugar is dissolved add then add the chopped garlic and chili and Divided into 2 small Bowls