Prawn and green rice in betel leaf


6 skewers, soaked in cold water for 30 minutes
30 g green rice
18 prawns, shelled and intestinal
vein removed, but leaving the tail intact
100 g pork mince
½ tble fish sauce
1 egg, lightly beaten
¼ tsp sugar
¼ tsp pepper
18 betel leaves
Vegetable oil for grilling
Accompaniments-
1 butter lettuce, separated into cups
1 cup of coriander
1 cup of Thai basil
1 cup of mint
Classic Dipping Sauce

Soak the green rice in cold water for ten minutes and then drain.
Cut prawns in half, lengthways, and remove half the prawn from the tail and chop roughly. Set the half prawn with tail aside. Combine the chopped prawn with green rice, pork, fish sauce, egg, sugar and pepper.
Prepare betel leaves by removing any tough stems and wiping with a damp cloth. Use only whole leaves that have no tears. Place the betel leaves, smooth side down, on the bench with the point of the leaf furthest away. Divide the pork mixture equally between the 18 prawns. With damp fingers encase the top part of the remaining prawns in the pork mixture. Now place prawn just below the centre of the leaf with the tail sticking out and roll the leaf, taking care to fold in the sides. Thread three rolled betel nut leaves onto a skewer.
Pre-pare a barbecue or grill. Brush the prawn skewers with oil and char-grill for approximately three minutes each side.
Serve with lettuce cups, herbs and dipping sauce
This recipe from Hanoi Cooking Centre