Crisp prawn rice-paper parcels with pico de gallo
Total time55 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 40 min · Cooking: 15 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 40 min · Cooking: 15 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Prawns 16, peeled weight 240 g
- Rice paper wrappers 8 sheets 80 g
- Egg white about 2 whites 60 g
- Green garlic 60 g
- Lime juice and zest 60 g
- Tomato 200 g
- Red onion 80 g
- Fresh coriander 12 g
- Extra virgin olive oil Estimated amount consumed: 100 g dressing and estimated 50 g absorbed; extra for frying 150 g
- Parsley 3 g
- Salt 2 g
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Method
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Peel the prawns, remove the digestive tract and halve lengthways. Slice the spring garlic and add a pinch of salt.
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Brush both sides of the rice-paper sheets with egg white. Put 4 opened prawns and a little spring garlic on one sheet, cover with another and gently press with a rolling pin. Cut into 4 and repeat to make 16 portions. Leave to dry for 20 minutes in the fridge.
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Mix the diced tomato and red onion with the lime juice and zest, chopped coriander, 100 g of olive oil and the remaining salt.
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Fry the portions in batches in hot oil on both sides until the paper is crisp and the prawn is opaque and cooked in the centre. Drain and serve with the pico de gallo and parsley.
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