Vietnamese daikon rolls with prawns and fragrant herbs

Vietnamese daikon rolls with prawns and fragrant herbs

By
From
Botanical
Serves
4
Photographer
William Meppem

I find the flavour of Vietnamese mint almost addictive, and I am drawn towards Melbourne’s Vietnamese shopping district of Victoria Street, Richmond, at least once a week for my fix. These healthy and refreshing daikon rolls make an ideal starter or canapé. The trick is not to make them too far ahead of time and use only the largest and freshest prawns – this means you always have a nice balance of fresh, crunchy and aromatic vegetables and herbs setting off the firm-textured, juicy prawns. The homemade chilli sauce is an essential accompaniment to these rolls.

Ingredients

Quantity Ingredient
8 large green prawns
8 cocktail skewers
250ml Rice wine pickle
1/2 small daikon radish, peeled and julienned
1 small young ginger root, finely julienned

Method

Chef’s note

  • Cooking the prawns with an inserted skewer will stop the tail curling up. You can make these rolls with any favourite seafood, such as crab or raw sashimi-grade fish.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again