Serving 6
INGREDIENTS:
1 pack Rice paper
1 glass Hoi Sin sauce (appr 430 ml)
2 Red chilli
Green salad
garlic
lemon
1 pack raw Scampi (appr 750 gr if frozen)
2 Pork chops (loins)
1 pack Thin Rice noodles (Bun Tuoi)
1 Cucumber
2 Green Mangoes (not ripe)
1 pack Cilantro
a pack Been sprouts
1 pack Thai Basil
1 pack Mint leaves
150 g roasted peanuts
some sugar
PREPARATIONS:
- Boil pork loin and slice into strips;
- Boil Scampi and butterfly in half;
- Soak rice noodles in hot/boiling water until soft (about 10 mins);
- Green mango peel and slice into thin strips;
- Cucumber peel and slice into thin sticks;
- Bean sprouts pick stems and wash;
- Lettuce pick whole leaves and wash;
- Fresh herbs Cilantro, Vietnamese basil, Vietnamese mint wash and pick leaves;
For the dressing: - Crushed roasted peanuts, cook in saucepan until oil starts to come out (don’t add any other oil) and smell develops;
- Then add finely chopped chilli, ginger and garlic and cook until soft and fragrant;
- Add Hoisin sauce and equal amount of water;
- Add sugar;
- Cook until thick and flavour develops;
- Add fish sauce for salt and a little lime juice at the end;
To prepare: - Dip rice paper sheets in hot water, shake dry and place on plate. Add any combination of above filling, and roll into sausage shape leaving one end open;
- Spoon sauce into open end and enjoy!
