Name: Firecracker prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Dipping sauce; 1/4 cup hot chilli sauce; 2 tablespoon dark soy sauce; 1 tablespoon black vinegar; 500 gram green prawns, peeled, deveined, tails intact; 1 garlic clove, crushed; 1/4 teaspoon szechuan peppercorns, crushed; 10 halved spring roll wrappers; 2 carrots, cut into 15cm-long strips; 4 green onions, cut into 15cm-long strips; 1 egg; vegetable oil, for deep-frying

Ingredients

Dipping sauce

1/4 cup hot chilli sauce

2 tablespoon dark soy sauce

1 tablespoon black vinegar

500 gram green prawns, peeled, deveined, tails intact

1 garlic clove, crushed

1/4 teaspoon szechuan peppercorns, crushed

10 halved spring roll wrappers

2 carrots, cut into 15cm-long strips

4 green onions, cut into 15cm-long strips

1 egg

vegetable oil, for deep-frying

Method

1.In a medium bowl, combine prawns, garlic and peppercorns. Toss well and season to taste. Marinate 30 minutes.

2.To make Dipping sauce; In a small bowl, mix all ingredients together.

3.Place wrappers on a bench. Arrange a carrot strip and green onion strip along short end, overhanging one edge. Top with a prawn, allowing tail to overhang opposite edge.

4.Brush edges with egg and roll up firmly. Place seam- side clown on a tray. Set aside, covered.

5.Heat oil in a large wok or saucepan on medium until a bamboo chopstick bubbles when submerged (160°C). Cook in 4 batches, 3-4 minutes each, until golden. Drain on paper towel. Serve with dipping sauce.

To prevent pastry drying out while working, keep wrappers and assembled rolls covered with a damp tea towel.
Note

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Ingredients

Method

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