Prawns Entertaining

Fried prawn and bean curd rolls

Name: Fried prawn and bean curd rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: /asian recipes
Ingredients: 8 dried bean curd skins (thin tofu sheets – from Asian grocers); 800g green prawns, peeled, deveined (500g prawn meat), cut into 5mm pieces; 1 bunch coriander, leaves finely chopped; 1/2 bunch garlic chives, finely chopped; 2cm piece ginger, finely grated; 2 tbs soy sauce; Pinch of caster sugar; 2 tbs plain flour; Sunflower oil, to deep-fry; Chilli sambal and Chinese black vinegar (chinkiang), to serve

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Take your spring roll game to the next level with these fried prawn and bean curd rolls by Mike Eggert.

8 dried bean curd skins (thin tofu sheets – from Asian grocers)
800g green prawns, peeled, deveined (500g prawn meat), cut into 5mm pieces
1 bunch coriander, leaves finely chopped
1/2 bunch garlic chives, finely chopped
2cm piece ginger, finely grated
2 tbs soy sauce
Pinch of caster sugar
2 tbs plain flour
Sunflower oil, to deep-fry
Chilli sambal and Chinese black vinegar (chinkiang), to serve

Method

1.

Cut bean curd sheets into 18cm squares and place between two clean damp tea towels to soften. Set aside.
2.

Place prawn, coriander, chives, ginger, soy sauce and sugar in a bowl. Season and stir well to combine.
3.

Place flour and 2 tbs water in a separate bowl. Stir to form a thick paste.
4.

Working with 1 bean curd sheet at a time, place on a clean work surface with a corner facing you
5.

Place 2 heaped tbs prawn filling just below centre of square and roll from corner closest to you, tucking in sides as you go to form a spring roll.
6.

Dab flour paste along far edge, then press to seal. Repeat with remaining bean curd, filling and flour paste to make 12 rolls.
7.

Half-fill a saucepan or deep-fryer with oil and heat over medium heat to 190°C (a cube of bread will turn golden in 30 seconds).
8.

n 3 batches, fry rolls for 4 minutes or until golden and crisp. Drain on paper towel and serve warm with chilli sambal and black vinegar.