Prawn and pork rice paper rolls

 

Ingredients 

• 150g rindless, boneless pork belly
• 4 green large king prawns, peeled
• 4 green large king prawns, peeled
• 1 Lebanese cucumber, cut into thin strips lengthways
• 1 bunch each mint, Vietnamese mint (from Asian grocers) and coriander, leaves picked
• 1 bunch garlic chives
• 1/4 ripe pineapple, peeled, cored, cut into batons
• 8 sheets rice paper
• 150g cooked vermicelli noodles (you’ll need 50g dried noodles)

Peanut hoisin dipping sauce

• 2 tbs hoisin sauce
• 1 tbs peanut butter
• 1 tsp each sambal oelek, soy sauce and crushed roasted peanuts

directions

• For the sauce, in a small bowl, mix all ingredients well. Add 2-3 tsp boiling water, stirring well, to loosen the texture.
• 
  
• 
  
  Bring a small saucepan of water with 1 tsp fine salt to the boil. Add the pork and poach for 15-17 minutes until cooked through.
• Remove pork with tongs, reserving boiling water, and plunge pork into a bowl of iced water. Once cool, transfer to a board, pat dry and thinly slice.
• 
  
• 
  
  Poach the prawns in same pan for 2-3 minutes, then plunge into iced water to cool. Drain, cut in half lengthways and devein.
• 
  
• 
  
  Place the vegetables, herbs and fruit on a large platter, the pork and prawns on a plate, the rice paper on a separate plate and the vermicelli and peanut sauce in bowls.
• 
  
• 
  
  To make your rolls, place a sheet of rice paper in hot water, then onto a plate. Lay some halved prawns and sliced pork on the paper, top with vegetables, fruit and herbs, and finish with as much vermicelli as you like. Then roll, tuck in one side, and repeat. Serve with dipping sauce alongside.