Prawns Spring Rolls

Prawns Spring Rolls

(makes 6)

A classic, delicious starter and a great canape, too. You can pick up spring roll wrappers in most supermarkets now and they store well in the freezer. If you accidentally-on-purpose make too much sweet chilli sauce, put it in the fridge and try it stirred through noodles. It’s amazing.

Ingredients:

Marinade 1 Garlic Clove, chopped

½ tbsp. Fish Sauce

½ tbsp. Light Soy Sauce

½ tbsp. Oyster Sauce

½ tsp Demerara or Palm Sugar For the rolls

6 large raw King Prawns, deveined (leaving tail shells on if possible)

6 Spring Roll Sheets, about 3 inch square

Vegetable Oil to deep fry

Beaten Egg to seal

Sweet chilli sauce

4 tbsp. Granulated Sugar

6 tbsp. Rice or White Wine Vinegar

½ tsp Salt

2 red Birdseye Chillies, chopped

Preparation:

Combine the marinade ingredients and stir through the prawns.

Make the chilli sauce by placing the sugar and vinegar in a pan and heating gently until the sugar dissolves. Bring the boil and boil rapidly until the sauce starts to thicken. Remove from heat and stir in the salt and chilli. Pour into a small bowl and set aside.

Lay the spring roll wrappers on a work surface, shake off the excess marinade from the prawn and place in the centre of each sheet. Roll up tightly, leaving the tail poking out one end. Brush a little egg wash on the open end and seal tightly. Discard the marinade.

Heat the oil to 200 C in a deep fat fryer and fry the spring rolls in batches until the outsides turn a pale golden brown. Serve with the sweet chilli dip and a crunchy peanut salad (recipe on our website).