[cooked-sharing]
Heat a pan over medium heat, add the oil, ginger, chilli and garlic and cook until crisp. Add the spring onions, lime juice, fish sauce, herbs and prawns and cook through. Set aside to cool.
Place 1-2 cabbage leaves in boiling water until they begin to soften. *
Get rid of any excess water and place on a tea towel.
Place some of the salad mixture down the middle of the cabbage leaf with 2-3 prawns in the middle, folding the cabbage leaf around the mixture as you would with a rice paper roll.
Continue with the rest of the mixture and leaves.
Serve with sweet chilli sauce for dipping and extra lime wedges.
*You may need 2 cabbage leaves per serve, depending on the size and if there are any splits in the leaves.
Ingredients
Directions
Heat a pan over medium heat, add the oil, ginger, chilli and garlic and cook until crisp. Add the spring onions, lime juice, fish sauce, herbs and prawns and cook through. Set aside to cool.
Place 1-2 cabbage leaves in boiling water until they begin to soften. *
Get rid of any excess water and place on a tea towel.
Place some of the salad mixture down the middle of the cabbage leaf with 2-3 prawns in the middle, folding the cabbage leaf around the mixture as you would with a rice paper roll.
Continue with the rest of the mixture and leaves.
Serve with sweet chilli sauce for dipping and extra lime wedges.