Chicken and prawn pair well together in curries, stews or fillings. In this case, chicken stretches the filling while adding juiciness to it.

Chicken & prawn rice paper parcels

Makes 20 

Ingredients

For the sauce 

2 Tbsp (30ml) chilli crisp 
1/3 cup (83ml) rice vinegar
¼ cup (60ml) soy sauce
1 Tbsp sugar
1 Tbsp sesame seeds
2 Tbsp (30ml) oil (sesame, chilli or avo oil works well)
Handful chopped coriander

For the filling 

125g chicken mince
125g prawn meat, finely chopped
1 tsp salt
1 lemon, zested and juiced
2 spring onions, finely chopped
1 small clove garlic, grated
1 green chilli, deseeded and finely chopped (optional)
½ punnet (10g) chives, chopped (optional)
2 tsp (10ml) soy sauce (or use Worcestershire sauce)

20 small (16cm) rice paper wrappers 

Method

1. Combine sauce ingredients in a pan and heat up until warm. Switch off heat and leave to infuse.
2. Combine filling ingredients, mixing thoroughly to ensure even distribution of ingredients.
3. Submerge a rice paper wrapper in warm water until just soft , turning translucent.
4. Remove and lay down on a chopping board. Fold in 4 sides of wrapper, to create a 8cm square.
5. Place 2 tsp filling in the centre, then bring corners of the rice paper wrapper up to the centre, bunching up the ends to enclose filling. Set aside on baking paper. Continue with remaining wrappers and filling.
6. Place parcels in a baking paper-lined steamer. Steam over medium heat for 8-10 minutes.
7. Reheat sauce just before serving.
8. Serve parcels in a bowl of sauce, sprinkled with coriander leaves.

Cook’s note: Add 2 tsp sesame oil and sesame seeds to the filling, for extra flavour, if you like. 

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons

Also read: Sesame prawn toast 

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