Golden Prawn Spring Rolls
Golden crunch, endless munch!
Serves: 20
Preparation time:20 minutes
Cooking time: 25 minutes
Ingredients:
- Filling
- 400 g raw vannamei shrimp, peeled and deveined
- 400g pink prawn meat minced
- ½ cup finely shredded cabbage (squeeze dry)
- ¼ cup finely diced water chestnut (optional, gives crunch)
- 2 tbsp chopped spring onion
- 1 tsp minced ginger
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- 1½ tsp cornstarch
- 20Spring roll wrappers
- Flour paste (2 tbsp flour + water) for sealing
- Oil for deep frying
How To Make Golden Prawn Spring Rolls
- Chop shrimp with a knife (do not mince too fine — leave small chunks for juicy texture).Combine shrimp, prawn mince, cabbage, water chestnut, spring onion, and ginger.
- Add soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch. Stir in one direction until mixture becomes slightly sticky.
- Place wrapper in diamond position. Add 2–3 tbsp filling. Fold bottom, fold sides inward, roll tightly, seal with flour paste. Heat oil to 170–175°C.Fry 4–5 minutes until golden and crisp. Drain before serving.