Spiced prawn spring rolls

Name: Spiced prawn spring rolls
Cuisine: Australian
Ingredients: Sweet Chilli Sauce or Chinese red vinegar with ginger; vegetable oil, for deep-frying; 1 egg white; Sweet Chilli Sauce or Chinese red vinegar with ginger; Sweet Chilli Sauce or Chinese red vinegar with ginger; 1 tablespoon chopped coriander/cilantro/Chinese parsley leaves; 1 tablespoon chopped coriander/cilantro/Chinese parsley leaves; 12 X 11 cm/4½ in square spring roll wrappers; 6 teaspoons Black Pepper and Lemongrass Stir-Fry Paste; 12 large green tiger prawns or king prawns/shrimp; 12 large green tiger prawns or king prawns/shrimp; 1 tablespoon chopped coriander/cilantro/Chinese parsley leaves; 12 large green tiger prawns or king prawns/shrimp

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

12 large green tiger prawns or king prawns/shrimp
1 tablespoon chopped coriander/cilantro/Chinese parsley leaves

Oceania
Australia
Fish course
Pescatarian

Method

Peel prawns, leaving tails intact. Devein, then butterfly prawns open.
Add coriander leaves to spice paste and brush liberally over prawns.
Position 1 prawn on each spring roll wrapper with tail hanging over edge. Roll up securely, tucking edges in as you go. Brush wrapper edges with egg white and seal.
Heat vegetable oil in a deep-fryer or