I’m working on a cocktail party this weekend where the hosts would like to serve healthy, but still very tasty, morsels for their guests (along with stunning cocktails). I love this concept. I admit that while I love Nigella and Magnolia for treats, I love to serve my family food in the healthiest way possible every day. My favourite Australian chef for healthy food is Teresa Cutter. I have every one of her books and have enjoyed every recipe of Teresa’s that I have ever tried. So, I’ve passed on these great recipe ideas to my clients. Here is a gorgeous one for you to try this weekend:

Prawn filled Rice Paper Rolls with Chilli dipping sauce

Serving Size Makes 12

Ingredients
315 g (10 oz) prawns (shrimp) cooked and peeled
2 tbsp. soy sauce
2 cloves garlic, crushed
Juice from 1 lime
1 tsp. brown sugar
12 large sheets rice paper (the ones you soak in hot water)
250 g (8 oz) ice berg lettuce, thinly shredded
3 tbsp. chopped coriander
1 Lebanese Cucumber peeled and cut into 5 cm lengths
250 g (8 0z) bean sprouts
2 Spring onions (shallots) sliced

Instructions
Marinate the prawns (shrimp) in the soy, garlic, lime juice and sugar for about 15 – 20 minutes. Soak the rice paper in hot water for a few minutes to soften and place individually onto a working surface. Arrange a little lettuce in the centre along with a little cucumber, sprouts, coriander and spring onion. Finish off by spooning over a little marinated shrimp. Roll up the individual rolls and tuck the edges in half way through rolling. Serve chilled with dipping sauce.

Ingredients for Dipping sauce
2 cloves crushed garlic
2 tbsp. chilli sauce
1 TBS chopped coriander (cilantro)
1 tbsp. fish sauce (nam pla)
1 tsp. sesame oil
1 tsp. honey
Juice from 2 limes
Dash of soy

Instructions for Dipping sauce
Combine all ingredients and use as required.

By Teresa Cutter < the healthy chef © 2006