Som Tam Summer Rolls

Method

1. Bring water to a rolling boil in a 16 cm pot on high heat, add the cleaned prawns and cook for 2 min. As soon as they turn pink all over and opaque inside, cool them in iced water, peel and slice in half lengthwise along the back.

   Add in this stepRaw medium prawns 6

   high heat

2. Finely shred the papaya and carrot and squeeze dry. In a bowl, mix half the chopped garlic and half the sliced chili with the palm sugar, fish sauce and the juice of half the limes until the sugar dissolves. Add the vegetables, press with the back of a spoon to work in the dressing and leave for 5 min. Then squeeze hard by hand and save the juice for the sauce; wet filling tears rice paper.

   Add in this stepGreen papaya (or cucumber and carrot) 160 gCarrot 40 gGarlic cloves ½Bird's eye chilies ½Palm sugar 2 tspFish sauce 2 tspLimes ½

3. In a small bowl, combine the sweet chili sauce, the saved som tam juice, the rest of the lime juice and the remaining garlic and chili, then stir in plenty of chopped peanuts for the dipping sauce.

   Add in this stepSweet chili sauce 2 tbspRoasted peanuts, roughly chopped 2 tbspGarlic cloves ½Bird's eye chilies ½Limes ½

4. Cut the cucumber into thin 8 cm batons and trim the thick rib from the romaine. Dip a rice paper in lukewarm water for just 3–5 seconds and lay it on a damp board (it softens as you work, even if still firm). Place 2–3 prawn halves cut side up (pink side against the paper) a third of the way from the bottom, then romaine, a handful of som tam, cucumber and mint. Fold the bottom over once, tuck in the sides and roll up tightly. Make them one at a time.

   Add in this stepRice paper wrappers (22 cm) 4Romaine leaves 4Cucumber ½Mint leaves to taste

5. Cut each roll in half on the diagonal, stand them cut side up on a plate and serve right away with the sauce. If they'll wait more than 30 minutes, cover with damp kitchen paper so they don't dry out.