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Vietnamese summer rolls are packed full of fresh vegetables giving a crunchy texture with a punchy dipping sauce that brings flavour.

These are made using ama-ebi, Greenland shrimp, or deep/cold water shrimp. The name varies, but these shrimp come from around Hokkaido (northern Japan) in the winter, or from the cold Atlantic waters around Greenland and are pink when they are raw.

After a couple of days in the fridge these prawns become delicious and sweet (ama-ebi means sweet prawn) and are the only species that are best eaten raw. The overall effect of the filling is quite sweet with the prawn, carrot and the herbs to balance the sour and salty dressing.

We’ve used a spiralizer to make the carrot into noodles here, but you can use a mandoline or a grater to create the same effect. If you can’t find perilla or shiso leaves a strong, mustard-flavoured leaf would be fine.

Edited recipe extract from Raw Is More by Eccie and Gini Newton, published by Kyle Books and distributed by Simon & Schuster Australia, RRP $35.

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