• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 packet puff pastry (easily available at supermarkets)
  • 12 tiger prawns, shelled but with heads and tails intact
  • Seasoning:
  • 1/2 tbsp chilli paste
  • 1 clove garlic, pounded
  • 1 tbsp pounded coriander root (use only the root part for flavour)
  • 1 tsp sugar
  • 3 kaffir lime leaves (daun limau purut), sliced finely
  • 1 tsp fish sauce
  • 1 egg white
  • Oil for deep frying


  1. Make a slit down the back of each prawn. Remove the vein and clean well. Pat dry on paper kitchen towel. Combine seasoning ingredients in a bowl. Marinate prawns for 10 minutes. Steam prawns for two minutes till half cooked.
  2. Cut pastry into triangles (6cm x 10cm x 10cm). Place a prawn on the base of the triangle. Roll up neatly, allowing the tail and the head to be seen.
  3. Seal pastry by brushing the tip with a little egg white. Repeat the process for the rest of the prawns. Brush rolled-up pastry lightly with egg white and coat with bread crumbs.
  4. Deep-fry the prawn rolls in hot oil. Lower the heat to medium so as not to brown the pastry too fast.
  5. When lightly golden, increase heat and fry till crisp and golden. Drain on absorbent paper. Serve prawn rolls with piquant mayo sauce.

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