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Prawn ceviche spring rolls with tiger’s milk shots
Serves 6 Starters and mains
Ingredients
- 75g dried rice vermicelli sesame oil, to dress
- 12 medium-sized raw tiger prawns, in the shell
- 1 large avocado, diced
- 100g carrots, peeled and spiralised or julienned
- 75g fresh bean sprouts
- 6 spring onions, trimmed and finely shredded
- 25g fresh mint leaves
- 6 rice paper wraps, approx. 20cm in diameter
- extra tiger’s milk spiked with pisco or tequila, for the shots
For the tiger's milk
- 1 fresh Aji Amarillo chilli, halved and seeded or 2tsp Aji Amarillo chilli paste
- juice 1 fat lemon
- juice 6 fat limes
- 1tsp finely grated fresh ginger
- 1 small garlic clove
- 4 fresh coriander sprigs
- 1⁄2tsp sugar
Method
To make the tiger's milk, blanche the chilli 3 times in boiling water, each time changing the water to remove excess heat. Put half the blanched chilli, lemon juice, lime juice, ginger, garlic, coriander, sugar and 1⁄2tsp salt in a blender and blend until smooth. Taste and if not hot enough, add the remaining chilli and blend once more. Season to taste. Pass through a fine sieve into a glass jar and chill until ready to serve.
For the ceviche filling, bring a medium pan of water to a boil, remove from the heat, and drop
in the noodles. Soak for around 5 minutes until soft and tender. Drain and pat dry. Dress with a little sesame oil and put into a bowl.
Twist the heads off the prawns. Carefully peel off the shells and legs, leaving tails intact for decoration. Lay each prawn flat on its side and make a shallow incision down its back. Using
the tip of your knife, flick out any traces of the dark vein, rinse carefully and pat dry. Blanche for 1 minute in boiling salted water, drain and refresh. Put each ingredient into a bowl, pour the tiger’s milk into a jug and set on a board. Have ready a shallow bowl of warm water for soaking the rice paper wraps and 6 cloth napkins dampened and rolled up.
Pour enough tiger’s milk over the prawns and avocado to coat generously. Mix and allow to cure for 2 minutes. Unroll the napkins flat in front of you. These will prevent the wraps from drying out. Take one rice paper wrapper at a time and slide it into the warm water. Leave for a few seconds – any longer and it will become too soft to handle. Remove the moistened but still slightly firm rice paper wrap and lay flat on a damp napkin. Leave for a minute or 2 – in this time the wrap will become more pliable. It’s ready to fill and roll when it’s both pliable and a little sticky. Start adding your filling, choosing from each bowl starting with the carrot and vermicelli. Don’t overfill. Roll up like a Swiss roll or fold the edges in to enclose the filling. Eat immediately, with a shot of spiked tiger’s milk on the side.
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