Exotic Creations

Well the honeymoon is technically over, my son is home and we are all back in the school routine. Up early in the morning, making breakfast, rushing out the door to ensure I still can have a few minutes of running before the work day starts.

After the success of last week's "pole dancing", I have a new found confidence in making exotic food. These little morsels are a winner and the dipping sauce is a definite must. The combinations are limitless and the only rule you have to keep to is - freshness.



Vietnamese Spring Rolls

10 Rice Paper sheets
30 cooked Prawns (I used medium ones)
½ cup julienne Cucumber (Flesh only)
1 cup finely Shredded Lettuce

Soak the Rice paper in hot water one sheet at a time, until soft.
Place 3 prawns in the middle of the disk.
Top with a little cucumber and lettuce.
Fold in half, then tuck in the sides and then roll into a cigar shape.

The Sauce!!!
Nuoc Mam Cham (my version)
5 tablespoons palm sugar
3 tablespoons water
1/3 cup fish sauce (nuoc mam)
1/2 cup lime
1 inch piece ginger peeled and minced
1 or more bird's eye or Thai chillies minced

Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the ginger, chilli and let stand for 30 minutes before serving.