- 21 cm round rice paper wrappers (from Oriental food store)
- Dairy free margarine, melted
- Raw king prawns, shelled and tail left on
- 1 tsp cornflour mixed to a paste with a drop of water
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Dip the rice paper wrappers into a bowl of water and drain on a clean tea towel.
Cut the pancake in half, brush the edges with the cornflour mix to stick the pancake together and wrap up the prawn, covering the head end first, then rolling up the body leaving the tail poking out of the bottom.
Brush with melted dairy free margarine and bake at 200°c / 400°c / gas mark 6 for 10 minutes.
Alternatively deep fry at 180°c / 350°c for 3/4 minutes until golden brown. If deep frying omit brushing with melted dairy free margarine.
Serve with gluten free sweet chilli sauce.