Prawn and mint finger rolls, Thai-style beef salad and chilli jam

It’s all in the detail in this delicate Thai surf and turf combo: seek out a speciality type of cucumber for the beef salad, make your own pungent chilli jam and carefully wrap bundles of noodles, prawn, lettuce and mint for fresh spring rolls.

Equipment and Preparation: You will need a standard Australian measuring cup (1 cup = 250ml) for this recipe.

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For the chilli jam

For the prawn and mint finger rolls

  • 2 small bundles (100g/3½oz) bean thread or rice vermicelli noodles
  • ½ large iceberg lettuce
  • ½ tsp sugar
  • 1 large carrot, coarsely grated
  • 200g/7oz cooked prawn meat, chopped
  • handful fresh mint leaves (about 60-70 leaves), torn into pieces
  • 3 tbsp chopped fresh coriander
  • 30 small or 20 large rounds rice paper (also known as spring roll wrappers, available from Asian food stores)
  • small handful roasted peanuts, chopped (optional garnish)

For the Thai-style beef salad