Bánh xèo tôm Vietnamese pancakes
Bánh xèo is a light savoury crêpe, eaten with an abundance of salad leaves and herbs. This one comes stuffed with juicy king prawns
Mix the ginger, chilli, fish sauce, garlic, lime juice and sesame oil. Pour 2 tbsp over the prawns and leave to marinate for at least 10 minutes.
Dunk the rice paper wrappers in a bowl of warm water one at a time, leaving each for a few seconds until no longer brittle. Pile a few coriander leaves, a few prawns, avocado slices, carrot, noodles and spring onion onto each wrapper. Fold in the sides and roll up tightly. Serve with the rest of the chilli sauce.