Sunday, 24 June 2012

Prawns in a Blanket

This is great for finger food, there isn't much prep or cooking involved, marinating and some careful folding of the pastry so the prawn doesn't fall out. If your doing finger food I would say allow 3 prawns per person. This is a great recipe as it requires you to go to the Chinese supermarket, if you haven't been there before this is going to be a treat. You could serve this with either some rice, some steamed vegetables or a simple side salad. Enjoy!

12 Large Prawns 
Chili Sauce/Plum Sauce
1 Tbsp Plain Flour              
Peanut Oil
2 Garlic Cloves    
12 Spring Roll Sheets
3 Coriander Roots              
White Pepper
Ginger, Roughly Sliced      
1.5  Tbsp Oyster Sauce


  1. To make the prawns easier to wrap, you can make incisions to straighten the prawns.
  2. Mix the flour and 3 tbsp of water in a small saucepan until smooth, stir and cook over a medium heat for 2 minutes or until thick and remove from the heat.
  3. Using a pestle and mortar / small blender, pound or blend the garlic, coriander roots and ginger together.
  4. In a bowl, combine the garlic paste with the prawns, oyster sauce, pepper and a pinch of salt.
  5. Cover with plastic wrap and marinate in the fridge for 2 hours, turning occasionally.
  6. Place a pastry wrap – fold the sheet in half, remove the prawn from the marinade and place it on the sheet with the tail sticking out of the top.
  7. Fold the bottom up and then the sides in to tightly to enclose the prawn.
  8. Seal the joins with the flour paste.
  9. Heat the oil; fry the prawns until golden brown.
  10. Transfer onto a serving plate, serve with chili or plum sauce.

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