700 g smoked cod
20 sheets dried rice paper
500 g coarsely chopped iceberg salad
100 g peanuts
200 g prawns
200 ml satay sauce
100 ml mayonnaise
1 cucumber, cut into sticks
10 stalks of thai basil or other herb, e.g. coriander, ordinary basil or similar.
Sweet & sour dip
300 ml sweet & sour chilli sauce
50 g toasted sesame seeds
Stir the mayonnaise and satay sauce together and place in a piping bag.
Stir the cooled, toasted sesame seeds into the chilli sauce.
Dip the sheets of rice paper into the boiled and lightly cooler water one at a time for about 8 seconds, depending on the water temperature. Place the sheets of rice paper on a clean, damp, well-wrung, tea towel. Place 3-4 prawns in the middle of the paper. Then place 1-2 slices of smoked cod and finally the lettuce, cucumber, basil and peanuts. Pour the dressing over the salad and fold the sheets tightly into small rolls.
Serve with the sweet & sour dip.