Preparation
Rinse the prawns under cold water, pat dry, peel and remove the intestines. Finely chop the prawns and pollack.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000493/000493_step_1_M.jpg)
Finely blitz the prawns and pollack in a food processor or blender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000493/000493_step_2_M.jpg)
Wash and finely chop the spring onions. Peel and finely grate the ginger. Wash the coriander, shake dry and chop the leaves. Halve the chilli, deseed and finely dice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000493/000493_step_3_M.jpg)
Mix the spring onions, ginger, coriander and chilli with the prawn mixture and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000493/000493_step_4_M.jpg)
Put the mixture into a piping bag and use to fill the cannelloni tubes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000493/000493_step_5_M.jpg)
Trim and finely chop the lemongrass. Wash the lime under hot water, pat dry and cut into thin slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000493/000493_step_6_M.jpg)
Heat some water in a pan. Place half of the lemon grass and lime slices in a steamer basket.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000493/000493_step_7_M.jpg)
Place about 6 cannelloni in the steaming basket. Set over the boiling water, cover and steam for 12-15 minutes. Remove the cannelloni, keep in a warm place, and cook the next portion in the same way.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000493/000493_step_8_M.jpg)
Mix the vinegar with the sugar, fish sauce and sesame oil and serve with the cannelloni. Garnish with fresh coriander.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000493/000493_step_9_M.jpg)