Preparation
Step: 1/9

Rinse the prawns under cold water, pat dry, peel and remove the intestines. Finely chop the prawns and pollack.

Step: 2/9

Finely blitz the prawns and pollack in a food processor or blender.

Step: 3/9

Wash and finely chop the spring onions. Peel and finely grate the ginger. Wash the coriander, shake dry and chop the leaves. Halve the chili, deseed and finely dice.

Step: 4/9

Mix the spring onions, ginger, coriander and chili with the prawn mixture and season with salt and pepper.

Step: 5/9

Put the mixture into a piping bag and use to fill the cannelloni tubes.

Step: 6/9

Trim and finely chop the lemongrass. Wash the lime under hot water, pat dry and cut into thin slices.

Step: 7/9

Heat some water in a pan. Place half of the lemon grass and lime slices in a steamer basket.

Step: 8/9

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.

Step: 9/9

Mix the vinegar with the sugar, fish sauce and sesame oil and serve with the cannelloni. Garnish with fresh coriander.