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