FARM-TO-TABLE RECIPE

Chilled Prawn Summer Roll

Yield: 2 rolls

INGREDIENTS

For the Summer Rolls

4 Large Tiger Prawns (poached and chilled)

2 sheets of Rice Paper

40g of Hydroponic Mizuna

30g of Carrots (peeled and julienned)

4 Urban Farm Edible Blossoms (Marigold or Nasturtium)

For the Calamansi and Kaffir Lime Dressing

20ml of Fresh Calamansi Juice

1 Kaffir Lime Leaf (finely julienned)

5ml of Fish Sauce

1/2 tsp of Finely Grated Ginger

INSTRUCTIONS

  1. Whisk the calamansi juice, kaffir lime, fish sauce, and ginger together in a small ramekin. Set aside to infuse.

  2. Dip a sheet of rice paper in water briefly to soften it. Remove and lay flat
    on a clean cutting board.

  3. In the middle of the rice paper, place two pieces of prawn.

  4. Top the prawns with a bundle of Mizuna and julienned carrots.

  5. Garnish the filling with a sprinkle of edible blossoms.

  6. Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly.

  7. Repeat steps 2 to 6 for the second roll.

  8. Cut the rolls into half.

  9. Serve immediately with the Calamansi and Kaffir Lime dressing on the side for dipping.

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