Steamed prawns wrapped in spring roll pastry, flash-fried until crisp, then served hot. If you buy ready-cooked and de-veined prawns, this is an easy way to make an elegant snack or dinner party starter in less than 30 minutes.
Cook’s tips
• Spring roll pastry is found in the freezer section of Chinese supermarkets or major supermarket chains. If you can’t find it, substitute with samoosa pastry.
• If you’re using frozen products, remember to defrost the pastry and prawns well in advance.
Take either a few chives, garlic chives or basil leaves and cut into 2cm – 3cm long strips. Take a sheet of spring roll pastry and cut it into strips as wide as the herbs and about 7cm long – enough to wrap around a prawn once. Place a strip of herbs along the back of the prawn, then wrap half the prawn in a strip of pastry, being careful to seal the edges. Heat oil to hot but not smoking. Cook the prawns in batches of about five at a time, until golden and crisp, about 1 – 2 minutes. Remove and drain on paper towel. Serve immediately with sweet chilli sauce for dipping.Steamed prawns wrapped in spring roll pastry
Instructions
