The MARINADE 1 garlic clove 6 fresh prawns 1 fresh chilli juice from finger limes The FILLING 1 red capsicum 1 continental cucumber 1 carrot 1 spanish onion fresh mint leaves 1 bunch coriander The SAUCE 225g sugar 200ml water fresh chilli finger lime 6-12 sheets of rice paper Method Peel prawns, de-vein, marinade in fresh chilli and juice from finger limes.Prepare dipping sauce, bring sugar and water to the boil, add fresh chilli and slices finger lime. Set aside to cool.Julienne all filling ingredients, chop herbs, add some dipping sauce and fresh lime juice, add chilli to taste.Cook prawns in macadamia oil, leave 3 head on for garnish. Chop 3 prawns roughly and add to the filling mix. Soak rice paper in warm water, drain well and wrap filling.Garnish with the rest of the prawns and serve with dipping sauce Enjoy Grilled Tasmanian Scallops with Finger Lime Steamed Oysters with Kaffir Lime, Chilli, Ginger, Finger Lime and Tamari Poached Barramundi Roulade with pearls of Finger Lime Caviar, Macadamia Nuts and Herbs Smoked Salmon Wraps with Finger Limes    Download a pdf (408k) of all the recipes by clicking on the image above to the left. You will need Adobe Acrobat Reader to view the file. If you don't have it you can download it here.
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