Cook 10 prawns gently in a little rapeseed oil and allow them to cool. Once cooled, cut the prawns in half length ways. Peel and deseed a ripe avocado and thinly slice. Thinly slice a carrot and a cucumber into thin ribbons. Cut a ripe mango into thin slices.
The Nori wrap (which is toasted algae), is best prepared by gently heating over a pop up toaster, releasing all the flavours. It only needs a couple of minutes. If the Nori turns light green you have overcooked it.
Place the Nori sheaths flat on a wooden board. Sprinkle a little chopped mint on the Nori and then place 1 prawn, halved with a ribbon of carrot and cucumber. Add a thin slice of avocado and some mango and wrap all the ingredients in the Nori. Seal the wrap using a little hot water.
For the Asian dip
Combine 2tsp of grated ginger with 2tbsp of chilli sauce, juice from half a lime and 2tsp of fish sauce.
Place in small bowls for dipping the Nori rolls.
This dip goes very well with a verity of Asian dishes so feel free to experiment to summer salads enhancing flavours.
Nori is toasted algae, sometimes it is referred to as seaweed. It is very high in calcium and contains a verity of minerals including iron, magnesium, copper, potassium and vitamins A, B, C, D, E and K.
It has great flavour that is released even more by gently heating over a toaster.