Prawn Spring Rolls
Succulent prawns in a crispy fried roll.
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16 king prawns (defrosted, uncooked) - shelled, deveined with tails intact
1 Tbsp Sharwood's Light Soy Sauce
1 tsp ground black pepper
1 tsp Sharwood's Sesame Oil
2 tsp plain flour
16 spring roll wrappers / or filo pastry cut into 10 cm (4")
Cooking Method
Marinate the prawns in the soy sauce, pepper and sesame oil for 3 minutes. Make a thin paste with flour and a little water. Place each spring roll wrapper on a board, spread paste along one edge, then fold over to form an oblong shape, press down well. Place a prawn on the folded wrapper and roll up tightly, sealing the edges with paste, leave the tails out of the rolls to act as a handle when eating. Repeat to make 16 spring rolls. Deep fry rolls a few at a time until golden brown, drain.
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