3 tablespoons lime juice
2 tablespoons superfine sugar
2 1/2 tablespoons fish sauce (preferably Vietnamese)
1 small clove garlic, finely minced
1 or 2 small Thai chiles, thinly sliced
1 handful fresh cilantro leaves, finely chopped
1 handful Vietnamese coriander leaves (rau ram), finely chopped
12 square rice paper wrappers
12 sawtooth coriander leaves
36 tiger prawns, cooked, peeled and deveined
1 carrot, peeled and julienned
1 cucumber, julienned
2 spring onions, julienned
1 handful sweet Thai basil leaves
1 handful cilantro leaves
1 handful Vietnamese coriander leaves (rau ram)
1 handful perilla leaves
Most large supermarkets now stock Asian ingredients such as rice paper wrappers. Keep wrappers as a store-cupboard ingredient; they are great for a last minute starter or snack -- all you do is soak them in hot water and fill with your favorite ingredients. Just be careful when handling, as they tear quite easily, particularly if overfilled.
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