Dutch prawn rolls in rice paper

Appetizer for 2 persons

For the stuffing
- 20 gr finely sliced celery leaves
- 30 gr finely sliced mint leaves
- 40 gr finely sliced Thai basil leaves
- 30 gr finely sliced coriander leaves
- 150 gr Dutch prawns
- 1 tea spoon sesame oil
- 8 rice paper sheets of 16 cm.

For the marinade
- 1 spoon red curry sauce
- 2 spoons oyster sauce
- 1 spoon fish sauce
-1/2 spoon sugar
- 1 spoon lemon juice
- 1 spoon finely chopped garlic
- 1 spoon bonito flakes
- 2 spoons dried prawns

Preparation

1. Grind all ingredients for the marmalade thin making use of a mortar
2. Put the prawns, green herbs, sesame oil and half of the marinade in a bowl and mix this up with a spoon
3. The rest of the marinade you can use for another time
4. Take a bowl with warm water and soak the rice paper until they get soft. Put a rice paper o­n a clean, dry kitchen towel, and dry it a bit. Put the other o­ne o­n top, and dry that o­ne a bit as well.
5. Put a quarter of the prawns mixture in the middle of the rice papers and make a line of 2 cm of the edges.
6. Fold the edges to the inside over the mixture, and roll the rice paper up into a roll. Repeat this with the rest of the ingredients.
7. Cut the sides of the rolls, and divide over two plates. Serve directly with Thai sweet chili sauce. (You can leave the rolls as well in the fridge for a maximum of 4 hours under a light moist kitchen towel.)

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