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Deep-Fried Prawn Rolls Recipe

Deep-Fried Prawn Rolls Recipe

Deep-Fried Prawn Rolls Recipe

This simple snack is quick and easy to do, and it originates from the Tamshui District in Northern Taiwan. Tamshui is an idyllic coastal town known for its street snacks and seafood. These deep-fried rolls are now popular throughout Taiwan and you will find them at many night market stalls.

Ingredients :

  • 100 g (31/2 oz) fatty pork loin, cut into small cubes
  • 24 prawns
  • 1 egg white
  • 2 slices ginger, finely chopped
  • 1 tsp finely chopped spring onion
  • 1 Tbsp potato starch or cornflour
  • 24 spring roll sheets
  • 1 egg, beaten
  • 750 ml (24 fl oz / 3 cups) cooking oil

Seasoning

  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp sesame oil
  • 1/tsp castor sugar

Method :

  1. Freeze the pork until it is hard on the outside but soft enough to cut through with a knife. Cut into small cubes.
  2. Peel 12 prawns and devein them. Rinse well.
  3. Using a food processor, blend the pork with the peeled prawns until the mixture is fine and sticky. Set aside.
  4. Boil a pot of water and blanch the remaining prawns until they change colour and are cooked. Peel the prawns and chop roughly.
  5. Add the cooked prawns to the pork mixture together with the egg white, ginger, spring onion and potato starch or cornflour. Mix well.
  6. Add the seasoning and mix evenly.
  7. Spoon 1/2 Tbsp prawn filling onto each spring roll sheet. Brush the edges with beaten egg.
  8. Fold two opposite corners of the spring roll sheet over to enclose the filling. Twist the two ends to seal the roll.
  9. Heat the oil in a wok over medium heat to about 160°C (325°F). Deep-fry the prawn rolls in batches until crisp and golden brown. Drain well.
  10. Serve with sweet chilli sauce.

Makes 24 rolls

Deep-Fried Prawn Rolls step-by-step

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Source :
HOME-STYLE
TAIWANESE COOKING
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan

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See also Taiwanese Recipe “Steamed Prawns with Glass Noodles and Garlic Sauce Recipe”