Prawn and Citrus Appetizer

• 24 large cooked prawns, shelled and cut in half
• 110 g celery sticks, cut into thin strips
• 8 fresh pink grapefruit segments, pith and membranes removed
• 1 teaspoon coriander leaves, finely chopped
• 1 teaspoon ground ginger
• 1 tablespoon soy sauce
• Salt and pepper
• 8 (16 cm diameter) rice flour pancakes or rice paper
• Make a mango sauce

Mix the prawns, celery, grapefruit, coriander leaves, ginger and soya sauce. Season with salt and pepper. Moisten the rice pancakes with a damp tea towel or as directed on packet. Spread the mixture in the middle of each rice sheet. Place fi lling in middle of pancake, then fold bottom of pancake over filling, then fold in both sides, finally roll up the pancake upwards into a neat roll.

Steam in the steam basket for 15 minutes with the main course and the dessert.

Serve with the mango sauce.