0.0 – 0 reviews • Noodles
| Level: |
Easy |
| Total: |
18 min |
| Prep: |
15 min |
| Cook: |
3 min |
| Yield: |
12 wraps |
Ingredients
- 4 tablespoons vegetable oil
- 6 garlic chives, finely sliced
- 12 medium green ling prawns, unpeeled
- Vermicelli noodles, cooked to package directions* (See Cook’s Note)
- 2 tablespoons crushed roasted peanuts
- 1 green mango, peeled, pitted, and sliced
- 1 green banana, halved and thinly sliced lengthways
- 1 Lebanese cucumber, halved and thinly sliced lengthways
- 6 lettuce leaves, torn in half
- 1 teaspoon fish sauce
- Nuoc mam cham dipping fish sauce
Instructions
- Heat a grill to medium heat.
- In a small saucepan, add the vegetable oil, sliced garlic chives and bring to the simmer. Stir, then take the pan off the heat and transfer the garlic chive oil to a bowl.
- Thread each prawn onto a skewer (tail through the top of the head) and char grill on medium heat for 2 minutes on each side, or until cooked.
- While the prawns are grilling, place the vermicelli noodle on a plate and reheat it in the microwave for 1 minute on high. Now coat the noodles with the garlic chive oil and sprinkle with the crushed peanuts. Tear a piece of the noodles and wrap around the grilled prawn, remove the skewer. Place the wrapped prawn on the lettuce, then add the mango, banana, and cucumber and roll up.
- Repeat this process and dip the wraps into nuoc mam cham dipping fish sauce.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
224 |
| Total Fat |
6 g |
| Saturated Fat |
1 g |
| Carbohydrates |
36 g |
| Dietary Fiber |
2 g |
| Sugar |
7 g |
| Protein |
7 g |
| Cholesterol |
8 mg |
| Sodium |
77 mg |