Banana Prawn Rolls

• 300 grams prawns shelled, deveined and smashed flat with a cleaver. Do not chop them up into bits because they wi
• 1/2 chicken stock cube bouillon, crumbled
• 1 pinch salt
• 1 pinch sugar
• 1/2 teaspoon tapioca flour or corn flour
• 1 teaspoon sesame oil
• 1/2 teaspoon wine Huatiao, optional if you don't have it, but for me, it's a must
• 2 bananas smalls or 3 very ripe, peeled and cut into chunks
• 1 inch vietnamese rice paper round ones sold a pack, softened in lukewarm

1. Marinate the prawns with all the seasoning listed above. Mix them up throroughly by hand, until the mixture becomes "bouncy" and elastic. Leave aside for about 10 to 15mins.
2. Gently mix in banana chunks.
3. Soak 1 sheet of Vietnamese rice paper in a dish of lukewarm water. It should soften very quickly. Once it's pliable, remove and allow to "drip dry" to remove excess water.
4. Place on a flat surface. Arrange banana prawn mix in row and roll into a firm wrap. Resist the temptation to load up on the filling ... the rice paper will tear.

prawns, chicken, salt, sugar, tapioca flour, sesame oil, wine, bananas smalls, rice

Taken from www.yummly.com/recipe/Banana-Prawn-Rolls-1647863 (may not work)