We haven’t been here in a long time, we know. But here we are with one of those recipes that we like, because these shrimp rolls can’t be easier, nor can they be richer. So.

This summer has been our basil summer. We put a small packet of seeds in a window box, and like who doesn’t want the thing, we still have more than 10 large leaf basil plants bearing fruit in the garden. We pull out the largest leaf and water well and there it continues. (We’re fed up, really…)

And it’s been a while since we bought, on the day that Lidl brings filthy shops from all over the world, this rice paper. With some prawns, it solves a super fresh starter in a moment.

This recipe goes from the total savings part, if you put a crab stick, to the maximum party part, if you cook a lobster, or some king crab legs or some shrimp. That if, ours with some normal prawns or some cooked prawns, it is wonderful. There it goes.

PRAWNS AND BASIL ROLL

Ingredients -for 6 ROLLS –:
12 sheets of rice paper
6 prawns
12 basil leaves
Lettuce
1 avocado
For the peanut sauce
1 tablespoon of peanut butter
Juice of half a lemon or lime
1 tablespoon of soy sauce
Little honey
Water
Chile powdered (optional)
Preparation time: 20 minutes

Preparation:
Prepare the sauce:
Mix the peanut butter with lemon juice, a teaspoon of honey and soy sauce. Water is added to taste so that we give the mixture the desired sauce consistency. It does not give us flavor and is only for the correct texture.
We try and correct salty (with drops of soy) or sweet with a little more honey.
We reserve

We cook the prawns. Fair enough, almost pulling a little. We cool in ice water.
Cut the avocado into slices, wash the lettuce and basil.

We prepare the roll: We
wet two sheets of rice paper together in water until they are soft. You’ll get the point. Maybe one of them breaks.

We place a leaf of lettuce with a slice of avocado in the lower part and in the upper part we intersperse half a prawn cut crosswise, basil, prawn, basil and prawn.

The amount of stuffing is moderate, so you can tuck the sides well into the middle and then roll from top to bottom. If you go overfilling it is impossible.

To take it, cut the roll in the middle and dip it in the sauce. Bite with a big mouth and enjoy.