- 2 tablespoons fish sauce, plus 2 teaspoons
- 2 tablespoons lime juice, plus 2 teaspoons
- 2 tablespoons sugar
- 1 (about 750g) green papaya, peeled, deseeded, coarsely shredded
- 2 carrots, coarsely shredded
- 1/3 cup mixed chopped coriander and mint
- 6 22cm rice paper wrappers, plus extra in case of tearing
- Â½ cup (125ml) unsweetened coconut milk
- Â¼ cup dry-roasted peanuts
- 1 tablespoon hoisin sauce
- 1 small garlic clove, bruised
- 18 large cooked prawns, halved lengthwise
1. Combine 2 tablespoons fish sauce, 2 tablespoons lime juice and sugar. Stir until sugar is dissolved. Add papaya, carrot, coriander and mint and toss well.
2. Fill a large bowl halfway with cold water. Add rice paper wrappers one at a time and soak all for 5 minutes.
3. Combine coconut milk, peanuts, 2 tablespoons water, hoisin sauce, garlic, 2 teaspoons fish sauce and 2 teaspoons lime juice in a blender and whiz until smooth. Transfer to a dipping bowl with a lid for transporting. Season lightly with salt.
4. Strain papaya mixture in a sieve, set over a bowl and divide into 6 portions. Drain paper wrappers and pat dry. Place 1 wrapper on a damp surface, and keep remaining papers moist under a damp towel. Arrange 3 prawn halves in a row, below centre of the paper, top with papaya mixture, then 3 more prawn halves. Fold bottom edge over filling and roll into a tight sausage shape, tucking in sides as you go. Place on a plate and cover with a damp towel. Repeat with remaining ingredients. Serve with sauce.