A super hot summer is coming to town, so it is about time to treat yourself to a light and refreshing appetizer.
Cinderella Yeung, head chef of Le Café Habitat Paris inside the Habitat concept store at Causeway Bay’s Windsor House, is showcasing the making of Vietnamese prawn rice paper rolls and two feature sauces: a fragrant black truffle mayonnaise and piquant sambal chilli sauce.
For the rolls:2 pieces round rice paper wrappers40g bean thread noodles2 pieces Boston lettuce2 pieces Lollo Rosso lettuce2 red peppersHalf a mango5 prawns5g fresh mint leaves5g fried garlic5g fried shallotShredded zest of lemon
For the black truffle mayonnaise with lemon juice:2 tbsp mayonnaise2 tbsp lemon juice1 tbsp chopped black truffleShredded zest of lemon
For the sambal chilli sauce:2 tbsp sambal sauce2 tbsp lemon juice1 tbsp fish sauce10g sugar
1. Boil the prawns in water with a bit of salt, Chinese rice liquor and pepper. Rinse the prawns, cut them in half lengthwise and season with a bit of salt, sesame oil and pepper.
2. Cut the mango and red peppers into strips.
3. Wet a rice paper wrapper completely in a bowl of cool boiled water and quickly remove it from the water. Too much water will make it too soft or susceptible to being torn.
4. Place the ingredients on the wrapper in the following order: 2 sliced prawns, shredded zest of lemon, lettuce pieces, bean thread noodles, mango, red pepper. Sprinkle some fried garlic and shallot and then the mint leaves.
5. Fold the sides inward first and then start rolling the piece. Maintain a tight grip while rolling. (Optional: Garnish with a slice of prawn.)
6. To prepare each sauce, mix the ingredients well. Adjust the amount according to your preference.
This article appeared in the Hong Kong Economic Journal on June 4.
Translation by Darlie Yiu
[Chinese version 中文版]
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