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Morecambe Bay shrimp and tamarind spring rolls

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For the spring rolls

For the lime dipping sauce

  • 2 garlic cloves, crushed
  • 1 x 2cm/1in piece fresh ginger, peeled, finely chopped
  • 2 chillies, seeds removed, finely chopped
  • 1 tsp palm sugar (brown sugar may be used if palm sugar is unavailable)
  • 5 tbsp lime juice
  • 3 tbsp fish sauce (nam pla)

For the peanut and lime vinaigrette

To serve