Steamed Prawn Nori Rolls
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.