Poached Prawn Vietnamese Rice Wraps with dipping sauce

Thank you to the talented Lucy Markewicz for whipping these beautiful wraps at our Hirsch’s Homestore Kitchen Capers in Hillcrest recently. Here is the recipe incase you missed it.


Rice Wraps

  • Rice Wraps
  • Poached prawns
  • Lettuce
  • Selection of julienne vegetables
  • Thinly sliced onions
  • Feta cheese
  • Mayonnaise
  • Black sesame seeds
  • Warm water

Dipping Sauce

  • 380g Palm sugar (brown sugar can be substituted)
  • 500ml Lemon juice
  • 400ml Lime Juice
  • 1 bunch Coriander roots
  • 2 TBSP Fish sauce
  • 3-4 cloves Garlic
  • chillies start with 1 and taste as you add


For the Rice Wraps

Lay out 3 dinner plates on your work surface.

Place 1 rice wrap on each dinner plate

Sprinkle with warm water until the wrap is damp ( you need to use a fair amount of water here – you can always pour the excess off, just make sure the entire wrap is wet).

Then place your edible flowers pretty side down in the middle of each wrap in a short line around 7-8cm in length, hen top with fresh lettuce, veg, feta and prawns. I use about 2-3 prawns per wrap, broken into piece to make them fit into place well.

Finally drizzle mayo on top by now the wrap would be tacky to the touch, Go carefully as they tear easily.

Starting with the side closest to you, wrap one side over the filling and then tuck it in, then take each side and fold it in to close up each end. finally tuck and roll the wrap so you end up with what looks like a sausage.

If the wrap splits, you can either start again and transfer the filling or you can place the torn wrap onto another wet wrap and re-wrap the entire thing.

For the dipping sauce

Place all ingredients into a blender and blend until smooth.

Taste and adjust seasoning and chilli if need be.

strain and keep in a jar or bottle using as required.

Can last up to 2 weeks or longer in the fridge.