CDWM SA - Ep.2 - JC - Starter

JC's Prawn Spring Roll & Sweet Chilli Sauce / Chicken Satay & Peanut Sesame Sauce / Vietnamese Lettuce Wraps


Serves: 4 people

Preparation time: 60 min

  • 1 pkt spring roll pastry
  • 400g prawn meat
  • 1 pkt coriander, fresh
  • 500g chicken strips, raw
  • 1 cup brown sugar
  • 1 pkt sesame seeds
  • 1 tub peanut butter
  • 1 cup water
  • 80g bird's eye chilli, fresh
  • 2 heads romaine lettuce
  • 1 cucumber
  • 200g ginger, fresh
  • 80g mint, fresh
  • 1 pkt baby carrots, fresh
  • 300g vermicelli noodles
  • 200g roasted salted peanuts
  • 1 cup white vinegar
  • 3 limes, fresh
  • 1 tbsp fish sauce
  • 2 litre cooking oil

Preparation method

  • Mix together prawns, lime juice, coriander, salt, pepper and roll into spring rolls, glue edges with corn flour. Set aside to deep fry later.
  • In a saucepan, place 8 chopped chillies, 1 cup water and 250g brown sugar. Cook slowly until a syrupy consistency is achieved. Set aside.
  • Pre-soak wooden skewers in water and then thread on chicken strips to make kebabs. Marinate in lime juice, salt and pepper. Set aside to deep fry later. Sprinkle with sesame seeds before serving.
  • Melt peanut butter and butter with chopped chilli to make a sauce, add 1 tsp sugar for balance.
  • Slice cucumber, carrot, mint, coriander and ginger into sticks and cool until later.
  • Prepare lettuce to use as small bowls, filled with chopped ingredients before serving.
  • Make a dipping sauce for lettuce wraps with white vinegar, fish sauce and chilli with a dash of sugar.