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
Instructions
- 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.
- 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.
- 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.
- Deep-fry the prawn rolls in hot oil. Lower the heat to medium so as not to brown the pastry too fast.
- When lightly golden, increase heat and fry till crisp and golden. Drain on absorbent paper. Serve prawn rolls with piquant mayo sauce.
