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PrintPRAWN (SMALL SHRIMP) ROLLS
Serves :
8
Preparation Time :
Cooking Time :
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Preparation Method :
- Heat the oil in a wok and add the shallots, carrot, cucumber and bamboo shoots.
- Stir-fry briskly for 2 - 3 minutes. Add the prawns (shrimps) and cooked rice, and cook for a further 2 minutes. Season.
- Mix together the fish sauce or soy sauce, sugar and blended corn flour (cornstarch).
- Add to the stir-fry and cook, stirring constantly, for about 1 minute, until thickened. Leave to cool slightly.
- Place spoonfuls of the prawn (shrimp) and vegetable mixture on the spring roll wrappers.
- Dampen the edges and roll them up to enclose the filling completely.
- A Heat the oil for deep-frying and fry the spring rolls until crisp and golden brown. Drain on paper towels.
- Serve the rolls garnished with spring onion.
INGREDIENTS
- 4 tablespoons Cooking Oil
- 5 shallots, chopped very finely
- 2 carrots cut into matchstick pieces
- Piece of cucumber, cut into matchstick pieces
- 100 grams bamboo shoots, shredded finely
- 200 grams peeled prawns (small shrimps)
- 150 grams cooked long-grain rice
- 2 tablespoons fish sauce or light soy sauce
- 2 teaspoons sugar
- 4 teaspoons corn flour (cornstarch), blended in 2 tablespoons cold water
- Spring roll wrappers
- Cooking Oil for deep-frying
- Salt to taste
- Pepper plum sauce, to serve
To Garnish
- Spring onion (scallion) brushes sprigs of fresh coriander (cilantro)
8 comments for “Prawn (Small Shrimp) Rolls”
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Finally i found the easiest recipe make prawn rolls . It is very tasty to eat . I eat this one of my friend house . Being a professional ppt designer
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