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My Kitchen Rules NZ


Ep21 Dai and Dal - Banh Cuon with Prawns

Check out Dai and Dal's Banh Cuon with Prawns recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 4-6



For the banh cuon (rice rolls with prawns) batter

For the batter

  • 2 Cups Rice flour
  • 2 Cups Tapioca starch
  • 1 tsp. Salt
  • 5 Tbsp. Vegetable oil
  • 8 Cups Water
  • 1 kg Raw prawns (peeled and deveined) 
  • 2 Gloves garlic diced
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Oyster sauce
  • 2 Tbsp. Fish sauce
  • 2 Tbsp. Sugar
  • 1 Carrot thinly sliced
  • 2 Cups Bean sprouts
  • 3 Stalks Spring onion thinly sliced

For the Dipping sauce

  • 1/2 Cup Boiling water
  • 1/2 Cup Caster sugar
  • 1 tsp. Salt
  • 3 Tbsp. Fish sauce
  • 1 Lemon (juice only)
  • 2 Gloves garlic diced
  • 1-2 Red chilies
  • 1/2 Cup Crushed peanuts





  • Combine rice flour, tapioca flour, salt, oil and water together into a large mixing bowl. Whisk together until it is all combined. 
  • Using a cooking brush, put a small amount of oil onto the frying pan on medium to high heat. Even though it’s a non stick pan, the rice roll mixture will tend to stick to the rim of the pan if no oil is used. Using a ladle put a spoonful of the mixture onto the fry pan. Swirl the mixture around so it completely covers the pan. It should look like a white crepe pancake. Cover the pan with a lid for 30 seconds. Very carefully, turn the pan over onto a clean surface like a chopping board. 
  • Using a wok, heat oil over medium to high heat. Add the garlic and for 2 minutes. Add the prawns and cook for 1 minute then add the soy sauce, fish sauce and sugar and cook for a further 2-3 minutes.
  • Place the prawns in the middle of the rice roll. Lay the bean sprouts, spring onion and carrots over the prawns. Fold the bottom half of the roll to cover the prawns and veges then roll it away from you. And there you have it, a yummy rice roll ready to be eaten.
  • Continue doing the same until you have used up all the prawns. Garnish with fried garlic and shallots and fresh corriander.
  • Combine all the ingredietns for the dipping sauce and serve on the side. 


This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.