Prawn Spring Rolls Recipe

Prawn Spring Rolls

Recipe by Jackie Cameron

Did you know the origin of the spring roll is associated with caterpillar breeders in China; hence its shape? It is considered an auspicious sign for a good harvest.

Yields : about 9

Ingredients :

5 g salted Butter

15ml Sunflower Oil

10 ml Sesame Seed Oil

125 g white Onion, sliced

110 g sliced, Red or Yellow Peppers

2 cloves fresh Garlic

5ml finely grated Ginger

15 ml Plain or White Sesame Seeds

10 cleaned King sized Prawns or 200g Prawn meat or shrimps

30 ml Kikkoman Soya Sauce

30 ml freshly squeezed Lemon Juice

Spring roll pastry

Slurry or Flour Paste

30ml cake Flour

45ml room temperature Water

Method :

1) Heat a pan, add butter and oil amounts. Sauté the onion and peppers until al dente, add the ginger, garlic and sesame seeds. Cook slightly and remove from the pan

2) Heat this same pan, add the chopped prawns and once the pan is really hot add the soya amount and allow reducing and then add the lemon juice and allow reducing. Turn the prawns once and quickly add all the vegetables. Season well and allow cooling

3) When cool, roll the spring rolls. Put the spring roll pastry on a surface with a corner facing you. Place the flour paste along the edges of the opposite 2 sides. Place about 30g of mixture in the centre of the spring roll pastry and roll up folding in the two side corners as you go

4) Deep fry and serve with a Ponzu dipping sauce (50 ml Kikkoman Soya Sauce, 100ml Lemon Juice and 25ml Rice Vinegar or White Wine Vinegar mixed together.)

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713