Crisp Rice-paper Prawn Rolls

Name: Crisp Rice-paper Prawn Rolls
Cuisine: Chinese
Ingredients: 1 tablespoon finely chopped fresh coriander; 2 tablespoons finely chopped spring onions; 5 tablespoons plain flour; 3 tablespoons finely chopped sun-dried tomatoes; One packet dried rice paper in 22 cm (8½ in) rounds; 5 tablespoons water; 450 ml (15 fl oz) oil, preferably groundnut, for deep-frying; 450 ml (15 fl oz) oil, preferably groundnut, for deep-frying; 225 g (8 oz) raw prawns; 25 g (1 oz) dried bean-thread (transparent) noodles; ½ teaspoon freshly ground five-pepper mixture; 2 tablespoons plus 1½ teaspoons salt; 3 tablespoons finely chopped fresh chives; 1½ tablespoons extra virgin olive oil

Preparation info

Serves
4–6
(makes 8–9 prawn rolls)

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

These crackling, paper-thin wrappers, assertively flavoured with piquant sun-dried tomatoes, are a perfect contrast in texture to the explosive fusion filling of Chinese noodles with western, as well as Asian, herbs; they need no dip and make a perfect starter.

Ingredients

For the Filling

25 g (1 oz) dried bean-thread (transparent) noodles
225 g</

Asia
China
Fish course
Starter
Pescatarian

Method

Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Cut the noodles in 7.5 cm (3 in) lengths, using scissors or a knife.

Peel the prawns and discard the shells. Using a small, sharp knife, remove the fine digestive cords. Wash the prawns in cold water with a tablespoon of salt. Drain and repeat. Rinse well and pat dry with kitchen paper