STRAWBERRY & PRAWN CRYSTAL ROLLS

Ingredients

24 prawns, cooked, shelled and butterflied 50 g asparagus tips, blanched 4 mini cucumbers 600 g strawberries 3 Tbsp coriander, chopped 3 Tbsp basil, chopped 8 rice paper wrappers 1/2 cup pomegranate concentrate 6 Tbsp white wine vinegar 1 Tbsp rose water 5 ml chillies, halved lengthways 50 g fresh coconut, shaved 2 cups Greek-style yoghurt

Cooking Instructions

Divide the ingredients for the filling into 8 portions. Soak 1 rice paper wrapper in warm water until it starts to soften a little, about 5 to 10 seconds. Lay the wrapper on a chopping board and place a portion of filling in the middle. Fold the bottom over the filling, fold in the sides and roll up. Repeat with the remaining rice paper wrappers and filling. Serve with the chilli-pomegranate and coconut dipping sauces. ( For the chilli- pomegranate sauce use the: pomegranate concentrate, white wine vinegar, rose water and chilli. For the coconut sauce use: fresh coconut and Greek-style yoghurt).

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