Firecracker Prawn Rolls2015-11-30
- Servings : 4-6
You really can’t go wrong taking succulent prawns, wrapping them in spring roll wrappers, frying until golden brown and irresistibly crispy and good and then dipping them in a tasty sweet chilli sauce!
- 400g large prawns, peeled with tails on and deviened
- 1 tbsp sweet chili sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 2 tsp garlic, grated
- 2 tsp ginger, grated
- 2 tsp cornstarch
- 24-36 spring roll wrappers
- 2 tbsp water
- 2 tbsp cornflour
- oil for frying
- sweet chilli sauce for dipping
Nick the prawns a few times along the inside of their curve to help them stay straight Marinate the prawns in the sweet chilli sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes.
Shake any excess marinade off of the prawns, wrap them in the spring roll wrappers leaving the tails out and seal the wrapper with a mixture of the water and the cornflour.
Fry the prawns in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain. Serve with lime wedges, and sweet chilli sauce.