• 4 sheets rice paper
• Vegetable oil, for deep-frying
• 2 tsp sesame oil
• 1 white onion, finely diced
• 1 carrot, finely diced
• 1 long red chilli, finely diced
• ½ stalk fresh lemongrass, white part only, very finely sliced
• 400g small whole green prawns, peeled and deveined
• 2 tsp hoisin sauce
• 2 sprigs coriander, roots and leaves
• ½ cup roasted cashews
• 2 cloves garlic, minced
• 4 lychees, peeled, pitted
• 2 tsp fish sauce
• 2 cups mixed salad leaves (salad leaves can be substituted for shiso)
• ½ bunch mint, leaves picked
Cut rice paper into quarters. Pour vegetable oil into a large, deep saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer, or until cube of bread turns golden in 30 seconds. Deep-fry rice paper pieces for 5-10 seconds or until puffed and crisp. Remove from oil and drain on paper towel. Set aside to cool.
Heat a wok over a medium heat. Add sesame oil, onion, carrot, chilli and lemongrass, cooking for 2 minutes or until just softened. Add prawns and cook for a further 2 minutes or until prawns are firm. Remove from heat and stir in hoisin.
To make dressing, separate coriander leaves, stalks and roots. Discard stalks. Wash roots. Use a mortar and pestle to pound roots, cashews and garlic until smooth. Add lychees and fish sauce and pound again until smooth.
Put salad greens, mint and coriander leaves in wok with prawns. To serve, spoon onto rice paper crisps and drizzle with dressing, putting remainder in dish to serve on the side.