Steamed Prawns Nori Rolls

Experience a little bit of Thailand and Japan with this creation. Taste a hint of Thai flavor with the sweet chili sauce, cilantro, and fish sauce, while a touch of Japanese is seen in the nori or dried seaweed wrap. These rolls are perfect as healthy appetizers too.

Serves 3 to 4  Prep Time 10 to 12 minutes  Cooking Time 5 minutes

500 grams prawns, peeled and deveined
2 1/2 tablespoons fish sauce (patis)
1 tablespoon mirin
2 tablespoons fresh cilantro leaves, chopped
1 large kaffir lime leaf, finely sliced
1 tablespoon lime juice
2 teaspoons sweet chili sauce
1 egg white, lightly beaten
5 nori sheets

For the dipping sauce
1/4 cup soy sauce
1 tablespoon mirin
1 tablespoon lime juice
1/4 cup sake
1 tablespoon sugar

1  In a food processor or blender, process the prawns with the fish sauce, mirin, cilantro, kaffir lime leaf, lime juice, and sweet chili sauce until smooth. Add egg white and pulse for a few seconds, just until combined.

2  Lay nori sheets on a flat surface and spread a generous amount of the prawn mixture over each sheet, leaving a 1-inch border at one end. Roll up tightly. Cover and refrigerate for 1 hour or until firm.

3  Using a sharp knife, trim ends of the long roll and cut into small rolls.

4  Place the rolls in a lined steamer. Cover and steam for about 5 minutes or until heated through.

5  Make the dipping sauce: Combine ingredients and mix well. Serve with the prepared nori rolls.

Don't know how to roll sushi? Learn here.
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