Back to Recipe Menu

Whitsunday Sails


  • Shallow fry the pastry triangles, individually, and then drain well on kitchen paper towels.
  • At the same time, soak the rice noodles in hot water until separated. Then drain well and set aside.
  • Combine the minced chicken and prawn meat with the spring onions, carrot, beanshoots, seasonings, chillies, garlic, ginger and oyster sauce in a large bowl. Then add the rice noodles and mix in well with your hands.
  • Heat a little oil in a very hot wok (or pan) until smoking. Then cook the mixture until the chicken is cooked and the mixture breaks up and crumbles.
  • Layer the mixture and fried wrappers into a stack on individual plates. Then sprinkle with a little kecap manis and garnish with a coriander sprig and chives. 
  • Geoff Nocher - Chef, Food & Beverage Manager, Hamilton Island


  • vegetable oil
  • 6-8 sheets spring roll wrappers, cut into triangles
  • ½ packet rice noodles
  • 500 gm boneless chicken thighs, minced
  • 500 gm prawn meat, minced
  • 2 spring (green) onions, sliced
  • 1 carrot, grated
  • 1 handful beanshoots
  • sea salt & freshly ground pepper
  • 2-3 small red chillies, finely sliced
  • 1 garlic clove, finely chopped
  • 1 knob ginger, finely chopped
  • 3 tbsp oyster sauce
  • kecap manis (Indonesian sweet soy sauce)
  • fresh coriander sprigs
  • snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm