Preparation Time: 10 mins
Cooking Time: 10 mins
Total Time: 20 mins
This recipe serves 4 people

  • ¼ cup NN cacao powder or unsweetened cocoa powder
  • 3-5 tbsp NN raw honey
  • ½ tsp ground NN cinnamon
  • 1 pinch of sea salt
  • ½ tsp vanilla extract
  • 1 ½ cups almond milk unsweetened (or light coconut milk for a creamier texture)
  • ½ cup NN chia seeds
Shop for NN Organic Cacao Powder, NN Organic Chia Seed, NN Organic Cinnamon Powder & NN Raw Honey here:

For the Dipping Sauce (Nước Chấm):

  • 1/4 cup (50g) sugar
  • 2 tablespoons (30ml) fish sauce, or more depending on your taste
  • 1 tablespoon (15mI) fresh lime juice
  • 2 to 3 (12g) medium garlic cloves, minced
  • 1 bird's eye Chile, stemmed and thinly sliced (optional)

For the Filling:

  • 4 ounces jicama (about 1/4 jicama; 114g), peeled and cut into thin matchsticks
  • 2 small carrots (4 ounces; 114g), peeled and cut into thin matchsticks
  • 1 ounce (30g) cellophane noodles
  • 1/2 ounce (16g) dried wood ear mushrooms
  • 10 ounces (282g) tiger prawns, peeled, deveined, patted dry with paper towels, and cut into 1/2-inch pieces(see notes)
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