• Cooking Time:
  • Servings:
  • Preparation Time:



  • 500 g peeled raw prawns
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon sake
  • 2 tablespoons chopped fresh coriander
  • 1 large kaffir lime leaf shredded
  • 1 tablespoon lime juice
  • 2 teaspoons sweet chilli sauce
  • 1 egg white lightly beaten
  • 5 sheets nori
  • DIPPIN SAUCE: 1/3 cup sweet chilli sauce and 1 tablespoon lime juice


  • Put the prawns, fish sauce, sake, coriander, kaffir lime leaf, lime juice and sweet chilli sauce into a food processor or blender and
  • process until smooth.
  • Add the egg white and pulse for a few seconds or until just combined.
  • Lay the nori sheets on a work surface and spread
  • prawn mixture over each, leaving a 2cm border at one end.
  • Roll up tightly cover and refrigerate for 1 hour.
  • Trim the ends and with a very sharp knife, cut into 2cm lengths.
  • Place the nori rolls in a paper lined bamboo steamer, cover the steamer and place over a wok of simmering water.
  • Steam for 5 minutes. Serve with the dipping sauce.
  • Make the dipping sauce by combining the sweet chilli and lime juice in a bowl.

Categories: Appetizer  Dinner Party  Shellfish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved