Garlic and pepper tiger prawn spring rolls

Name: Garlic and pepper tiger prawn spring rolls
Cuisine: Vietnamese
Ingredients: 18 large tiger prawns; 2 teaspoons minced garlic; 1 teaspoon minced coriander root; 1 teaspoon minced large green chilli; ½ teaspoon freshly ground black pepper; 20 ml fish sauce; 25 ml peanut oil; 18 x 11 cm square spring roll wrappers; vegetable oil for deep-frying

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Use the best-quality, firm-fleshed tiger prawns you can find when making these simple yet pungent pastries.

Ingredients

18 large tiger prawns
2 teaspoons minced garlic
1 teaspoon minced <

Asia
China
Japan
Vietnam
Fish course
Pastry
Pescatarian
Spicy
Southeast Asia

Method

Peel prawns, leaving their tails intact, then butterfly them open.
Mix garlic, coriander root, chilli, pepper, fish sauce and peanut oil in a small bowl until well blended. Brush butterflied prawns liberally with this marinade.
Position a prawn on each wrapper, with the tail sticking out one end, and roll up securely, tucking edges in as you go.