Prawn and crab parcels

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

300g prawns, raw or cooked (I used Kingfisher)

170g can crab (I used Sealord)

1 carrot, grated

1 short cucumber, seeds removed and diced

2 kaffir lime leaves, finely sliced

1 tablespoon chopped fresh coriandercilantroX

¼ cup fish sauce

juice of 1 lime

6-8 rice paper rolls

warm water

For the dipping sauce

¼ cup fish sauce

juice of 1 lime

1 teaspoon sugar

½ teaspoon chilli flakes

Instructions

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1 If you have uncooked prawns, pan-fry them quickly in a non-stick pan. Set aside to cool.

2 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.

3 Combine the dipping sauce ingredients in a small bowl.

4 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.)

5 Other nice dipping sauces are sweet chilli, peanut, and soy sauce.

HFG tip

Rice paper rolls are available in the supermarket in the Asian foods section or with the rice and pasta.

Nutrition Info (per serve)

Calories 123 cal

Kilojoules 515 kJ

Protein 20.7 g

Total fat 0.9 g

Saturated fat 0.2 g

Carbohydrates 7.5 g

Sugar 2.4 g

Dietary fibre 0.8 g

Sodium 4490 mg

Calcium 170 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.