These are perfect for summer celebrations because they can be prepared ahead of time and offer a refreshing, light alternative to all the grilled meat this time of year.
Serves 20 
40mins ½ tin coconut milk
2 garlic cloves, finely diced
2 lemongrass stalks, white bit finely chopped
1 cm piece ginger, finely diced
1 red chilli, finely diced
9oz raw king prawns
Pinch salt
For the dipping sauce:
2 garlic cloves, finely diced
2 Thai red chillies, finely sliced
1 cm piece of ginger, finely chopped
2 tbsp light brown or palm sugar
6 tbsp fish sauce
Juice of 1 lime
For the satay sauce:
Sesame oil
1 garlic clove
1 cm piece ginger
Pinch chilli flakes
½ tin coconut milk
large handful peanut butter
3 tbsp fish sauce
2 tbsp light soy sauce
Juice of 1 lime
To assemble:
5oz vermicelli rice noodles, cooked according to packet instructions
½ head iceberg lettuce, finely shredded
1 carrot, julienned
3 mini cucumbers, peeled into strips
3.5oz bean sprouts
Large handful of coriander, leaves picked
Large handful of mint, leaves picked
20 rice paper wrappers
3.5oz peanuts, pounded in a pestle and mortar
½ tin coconut milk
2 garlic cloves, finely diced
2 lemongrass stalks, white bit finely chopped
1 cm piece ginger, finely diced
1 red chilli, finely diced
250g raw king prawns
Pinch salt
For the dipping sauce:
2 garlic cloves, finely diced
2 Thai red chillies, finely sliced
1 cm piece of ginger, finely chopped
2 tbsp light brown or palm sugar
6 tbsp fish sauce
Juice of 1 lime
For the satay sauce:
Sesame oil
1 garlic clove
1 cm piece ginger
Pinch chilli flakes
½ tin coconut milk
75g peanut butter
3 tbsp fish sauce
2 tbsp light soy sauce
Juice of 1 lime
To assemble:
150g vermicelli rice noodles, cooked according to packet instructions
½ head iceberg lettuce, finely shredded
1 carrot, julienned
3 mini cucumbers, peeled into strips
100g bean sprouts
Large handful of coriander, leaves picked
Large handful of mint, leaves picked
20 rice paper wrappers
100g peanuts, pounded in a pestle and mortar
