crayfish rolls with hoisin sauce

Preparation time 25 minutes, plus soaking Cooking time 1 minute 8rice paper sheets 16long chives 4iceberg lettuce leaves, finely shredded 4 spring onions, finely shredded into matchsticks 16 mint leaves, shredded 16 cooked peeled crayfish tails tahlecn 3 tablespoons hoisin sauce, to serve Fill a shallow bowl with hot water and soak the rice paper sheets for about 5 minutes until softened.

Remove the sheets from the water and place on a clean, dry tea towel. Cut in half. Blanch the chives in a saucepan of boiling water for 10 seconds, then drain and cool under cold run-ning water.

Lay 1 half-sheet of rice paper on a clean work surface and fill with a little lettuce, spring onions, mint and a crayfish tail. Roll up the rice paper sheet to enclose the ingredients, folding in the ends as you go.

Tie a chive around the centre of the roll to seal it closed, then place on a tray and cover with a clean, damp tea towel while making the remaining rolls.

Serve the crayfish rolls with the hoisin sauce for dipping.

For prawn bamboo shoot spring rolls, brush 1 sheet of filo pastry with a little melted butter. With the short side of the pastry in line with your body, place 1 raw peeled king prawn and a small pile of canned bamboo shoots, rinsed and drained, in the centre of the pastry at the edge. Roll up the filo pas-try sheet to enclose the ingredients, folding in the ends as you go. Repeat with 15 more sheets of filo pastry, 15 more prawns and some bamboo shoots. Brush the spring rolls with melted butter and bake in preheated oven, 180C(350F), for 10-15 minutes until golden brown. Serve with hoisin sauce for dipping.

qingquang

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