How To Make The Perfect… Fresh Summer Rolls with Tiger Prawns – The London Economic
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How To Make The Perfect… Fresh Summer Rolls with Tiger Prawns

By Jonathan Hatchman, Food Editor, @TLE_Food

Following the success of his Viet Eat in London’s Holborn, Andy Le is currently preparing to open his next Vietnamese restaurant – Pho & Bun – this time in the more central location of Shaftesbury Avenue. Specialising in classic Pho Noodle Soup as well as something completely new for London – their own steamed milky bun burger. So tying in with the imminent opening, here’s the recipe for Pho & Bun’s delicious fresh summer rolls with king prawns and peanut butter dipping sauce.

Ingredients

Makes 8 rolls

For the summer rolls

Rice paper, 8 sheets (22 cm in diameter)

King prawns/jumbo prawns/Black Tiger prawns, 12 (better with the shells on)

Dry rice vermicelli, 20 – 30g (thin vermicelli works best)

Iceberg lettuce, 1

Coriander sprigs, 16, chopped

Mint leaves, 16

Perilla leaves, 16

For the hoisin dipping sauce

Vegetable oil, 1 tbsp

Hoisin sauce, 4 tbsp

Peanut butter, 2 tbsp

Water, 1 tbsp

Sriracha chilli sauce, ½ tbsp

Sugar, ½ tbsp

Small shallot, 1, peeled and chopped

Roasted peanuts, 1 tbsp, crushed

Method

For the Summer Rolls

Bring a saucepan of water to the boil and add a pinch of salt. When the water reaches boiling point add the prawns and cook for 2 – 2 ½ minutes depending on the size of prawns.

While waiting for the prawns to be cook, prepare a bowl of ice cold water.

Take the prawns out of the boiling water (keep the water) and put straight into the ice cold water, when the prawns have cooled down drain from the water. Peel the shells and cut the prawns in half lengthways.

Using the same saucepan and water used to cook the prawns bring it back to the boil. Put the rice vermicelli in and cook for 6 – 10 minutes until the rice is soft. Drain the vermicelli and rinse under cold water to cool down and leave in a strainer to dry out.

Cut the iceberg lettuce in half and slice into thin strips. Wash in cold water and leave in a strainer to dry. Wash the herbs in cold water and also leave in a strainer to dry.

Prepare a deep bowl of warm water and a round plate to roll the summer rolls. Dip a sheet of rice paper into the water, take it out and lay on the plate.

Put the thinly sliced lettuce on the bottom of the rice paper, and then put some vermicelli on top of lettuce. Put 3 pieces of half cut prawns with the red skin down on the middle of rice paper then put 2 leaves of each herb and coriander on top of the prawns.

Start rolling by folding the bottom of the rice paper into the centre then fold the 2 sides of rice paper inward like you’re making a gift box. Continue to roll the rice paper to the end. Try to roll as tightly as possible as this will affect the appearance and texture of the summer roll.

Once finished rolling, put the summer rolls in a container and cover with a damp cloth until serving. This will help you to keep the summer rolls for at least 4 hours without being dried out.

For the Peanut Dipping Sauce

Heat the oil in a saucepan over a medium heat then fry the chopped shallots until soft and transparent.

Add the hoisin sauce, peanut butter, chilli sauce, sugar and water and bring to a simmer. Let it simmer for 1 minute and leave to one side to cool down.

Pour into a sauce dish and sprinkle with crushed peanuts on top. Enjoy the summer rolls by dipping into the sauce.

Pho & Bun is set to open on November 3rd and can be found at 76 Shaftesbury Avenue, London, W1D 6ND.

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