The MARINADE
1 garlic clove
6 fresh prawns
1 fresh chilli
juice from finger limes

The FILLING
1 red capsicum
1 continental cucumber
1 carrot
1 spanish onion
fresh mint leaves
1 bunch coriander

The SAUCE
225g sugar
200ml water
fresh chilli
finger lime

6-12 sheets of rice paper
Method
Peel prawns, de-vein, marinade in fresh chilli and juice from finger limes.Prepare dipping sauce, bring sugar and water to the boil, add fresh chilli and slices finger lime. Set aside to cool.Julienne all filling ingredients, chop herbs, add some dipping sauce and fresh lime juice, add chilli to taste.Cook prawns in macadamia oil, leave 3 head on for garnish. Chop 3 prawns roughly and add to the filling mix.
Soak rice paper in warm water, drain well and wrap filling.Garnish with the rest of the prawns and serve with dipping sauce
Enjoy


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