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(Makes approx. 15)
Ingredients
300g Scallops
100g bean sprouts
1 green chilli, finely chopped
½ red capsicum, julienned
1 bunch of chives, chopped into batons
2/3 carrot, julienned
1 mango (2 cheeks), julienned
1 avocado, sliced
15 rice papers
Dipping Sauce
2 tsp caster sugar
2 tbsp white balsamic vinegar
2 tbsp fish sauce
1 tbsp water
Splash of sesame oil
1 tbsp mild chilli sauce
Juice from ¼ lime
1 clove of garlic, finely chopped
½ tsp finely chopped green chilli
1 tbsp finely chopped carrot
1 tsp soy sauce
Method
Prepare the dipping sauce first by combining all of the ingredients, place into a saucepan and simmer until the sugar has dissolved, then pour enough hot sauce over the scallops to cover them, they will poach in about 5 minutes
Lay out the moistened rice papers, then place on 2 scallops, mango, avocado, capsicum, chives, carrot, then roll up.
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