Ingredients

Ingredients For the spring rolls

• 250g/9oz brown shrimps

• 75g/3oz beansprouts, chopped

• 1 stick lemongrass, crushed and finely chopped

• 2cm/1in piece galangal, finely chopped (root ginger may be used if galangal is unavailable)

• ½ tsp tamarind paste

• 1 tbsp dark soy sauce

• 1 tbsp sake

• 1 hot chilli, seeds removed, finely chopped

• 1 tbsp finely chopped fresh coriander

• ½ tsp freshly ground white pepper

• palm sugar (brown sugar may be used if palm sugar is unavailable), to taste

• 1 packet spring roll wrappers

• 1 free-range egg, beaten

• groundnut oil, for deep-frying

For the lime dipping sauce

• 2 garlic cloves, crushed

• 1 x 2cm/1in piece fresh ginger, peeled, finely chopped

• 2 chillies, seeds removed, finely chopped

• 1 tsp palm sugar (brown sugar may be used if palm sugar is unavailable)

• 5 tbsp lime juice

• 3 tbsp fish sauce (nam pla)

For the peanut and lime vinaigrette

• 125ml/4½fl oz lime juice

• 40g/1½oz brown sugar

• 1 tbsp fish sauce (nam pla)

• ½ tsp chilli oil

• 2 tbsp fresh mint, roughly chopped

• 2 tbsp fresh coriander, roughly chopped

• 40g/1½oz crushed roasted peanuts, roughly chopped

To serve

• 110g/4oz watercress

Description

Recipe Uses 250g/9oz Brown Shrimps, 75g/3oz Beansprouts, Chopped, 1 Stick Lemongrass, Crushed And Finely Chopped, 2cm/1in Piece Galangal, Finely...

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