300gm prawn meat
20gm peeled ginger, diced
1 spring onion, finely sliced
1 medium red chilli, sliced
1 pack Bean curd sheets (Happy brand)
cut into 18cm x 25cm pieces
1/8 bunch coriander, finely sliced
1/8 bunch Thai basil, finely sliced
30ml sesame oil
Salt and pepper
1 tablespoon corn flour
2 limes to serve
NAM JIM DRESSING
1 large red chilli, seeded and chopped
1 clove garlic, chopped
1/2 bunch coriander, finely chopped
4 teaspoons chopped ginger
2 tablespoons shaved palm sugar
2 tablespoons fish sauce
1 lime, zest and juice
100ml coconut oil
FOR THE DRESSING
Combine all ingredients into a food processor and process until smooth, set aside
FOR THE PRAWN ROLLS
In a food processor blitz the ginger, chilli and spring onion.
Add the prawns and process for a few seconds only to keep the prawns quite chunky.
Place the prawn mixture into a bowl, fold through the herbs and 20ml of the sesame oil, season with a pinch of salt and pepper.
Place the mix into a piping bag with a large plain nozzle.
Mix the corn flour with a few drops of water together.
Lay out the bean curd sheets.
Pipe out ¼ of the mix towards the bottom end of the sheet leaving an inch from each side. Fold the sides in neatly, then roll up until you reach one inch from the top. Brush the top of the sheet with little cornflower slurry and finish rolling. Repeat with the other three rolls.
Preheat the oven to 180 degrees.
Brush the rolls with the remaining sesame oil and bake for 8 minutes, the rolls should feel firm and crispy.