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Fish and seafood recipes from Africa and the world

Prawn and Crab parcels

Prawn and Crab parcels

I don’'t think rice paper rolls are really a Thai dish. But rice papers (available in the supermarket in the Asian foods section or with the rice and pasta) make a great no-cook wrapper for this tasty salad. If you buy cooked prawns, this dish is purely assembly.

prawns raw or cooked, 300g
crab 1 x 170g can
carrot 1, grated
cucumber 1 short, seeds removed, diced
lime leaves 2, finely sliced
fresh coriander 1 tablespoon, chopped
fish sauce ¼ cup
lime juice of 1
rice paper rolls 6-8
warm water

For the dipping sauce:
fish sauce ¼ cup
lime juice of 1
sugar 1 teaspoon
chilli flakes ½ teaspoon

Cooking method
If you have uncooked prawns, panfry them quickly in a non-stick pan. Set aside to cool.

Chop the prawns into small chunks, discarding the tails. Combine the prawns and crab in a large bowl. Add all the other ingredients except the rice paper rolls. Stir everything together well.

Combine the dipping sauce ingredients in a small bowl.

Fill a large, flat basin or bowl with warm water. You can now put this, plus the rice paper rolls, dipping sauce and the bowl of prawn salad on the table, and let everyone dig in and make their own rolls or parcels. Just dip the rice papers in the water until they become soft and pliable. Put on a plate and fill with salad, then wrap or roll up. (Or you can pre-make the parcels and refrigerate them until you’re ready to eat).

Other nice dipping sauces are sweet chilli, peanut, and soy sauce. Makes 6-8 parcels.

Preparation time: 20 minutes

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