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  • thumb-sized piece ginger
    peeled and finely chopped
  • 1 red chilli
    seeded and diced
  • 1 tbsp fish sauce
  • 1 clove garlic
    crushed
  • 2 limes
    juiced
  • 2 tsp sesame oil
  • 9 cooked and peeled king prawns
    halved
  • 6 rice paper wrappers
    22cm diameter
  • a handful of leaves coriander
  • ½ avocado
    finely sliced
  • 1 carrot
    peeled and shredded
  • 40g rice noodle vermicelli
    rinsed and drained
  • 2 spring onions
    shredded

Nutrition: per serving

  • kcal399
  • fat11.2g
  • carbs58g
  • fibre5.2g
  • protein14g
  • salt3.5g

Method

  • step 1

    Mix the ginger, chilli, fish sauce, garlic, lime juice and sesame oil. Pour 2 tbsp over the prawns and leave to marinate for at least 10 minutes.

  • step 2

    Dunk the rice paper wrappers in a bowl of warm water one at a time, leaving each for a few seconds until no longer brittle. Pile a few coriander leaves, a few prawns, avocado slices, carrot, noodles and spring onion onto each wrapper. Fold in the sides and roll up tightly. Serve with the rest of the chilli sauce.

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