Rice noodle sheets are available from Asian grocers. Make sure the noodles are fresh and haven’t been refrigerated otherwise they’ll crack when rolled.
600 gm medium green prawns, peeled, coarsely chopped
¼ cup coriander, coarsely chopped, plus extra to serve (loosely packed)
2 garlic cloves, finely chopped
10 gm ginger, finely chopped (2cm piece)
250 gm fresh rice noodle sheets, cut into 12cm x 8cm rectangles
To serve: thinly sliced spring onion, thinly sliced red chillies and steamed Asian greens
Chilli, soy and garlic dressing
2 tbsp soy sauce
2 tbsp kecap manis
2 tbsp black Chinese vinegar
1 red birdseye chilli, thinly sliced
1 garlic clove, finely chopped
2 tbsp coriander, finely chopped (firmly packed)
1. Combine prawn, coriander, garlic and ginger in a large bowl and season with salt to taste. Place rice noodle sheets on a work surface, then place a little prawn mixture along the long edge and roll to form a long cylinder. Repeat with remaining sheets. Steam rolls in batches placed on baking paper in a bamboo steamer over simmering water until cooked through (4-5 minutes).
2. Meanwhile, for chilli, soy and garlic dressing, whisk ingredients in a bowl. Serve steamed prawn rice noodle rolls scattered with chopped coriander, sliced spring onion and chilli, with steamed Asian greens and chilli, soy and garlic dressing to the side.