Who says gluten-free should be boring. This is one from Saba restaurant in Dublin and if prawns are your thing - this will be one for date night, chez vous.


  • 8 cooked prawns cut in half                                                
  • 8 pieces Rice paper                                                               
  • 500ml water                                                                          
  • 100g ginger small brunoise                                               
  • 100g shallot small diced                                                    
  • 100g lemongrass thin sliced                                             
  • 16 leaves fresh mint                                                           
  • 16 leaves iceberg lettuce cut like a cup                          
  • 20g roasted cashew nuts       

For dressing:

  • 3 dsp fish sauce
  • 3 dsp fresh lime juice
  • 4 dsp sugar syrup (2 dsp sugar + 2 dsp water)
  • 4 chopped birds eye chilli
  • ½ chopped red chilli (large)
  • 1dsp chopped garlic
  • 1dsp chopped shallot
  • 1 dsp chopped coriander stalk


  1. To prepare dressing put fish sauce, lime juice and sugar syrup in a bowl and mix well, add birds eye chilli, red chilli, garlic, shallot and coriander. Keep this to one side
  2. Soak rice paper in cold water for about 2 minutes or until the rice paper gets soft.
  3. Cut the rice paper into equal portions.
  4. Place the rice paper on iceberg lettuce and add mint, shallot, lemongrass and ginger and place the cooked half prawn and cashew nut on top.
  5. Serve with dressing on the side

Recipe courtesy of Saba restaurant, in Dublin.