PRAWN SPRING ROLLS
By Shanaaz Parker
250g Shelled Prawns, chopped
15ml Seafood Spice
5ml Coarse Black Pepper
5ml Garlic Paste
2 Medium carrots, coarsely grated
1 Medium Onion, finely chopped
4 Cabbage Leaves, finely shredded
1 Small Red Pepper
2 Green Chillies, finely chopped
15ml Lemon Juice
8 Large Spring Roll Wrappers or Spring Roll Pastry
Salt to taste
Oil for frying
Heat oil in a pot. Add prawns, spice, pepper and garlic paste, and braise for 3 minutes. Add vegetables, chillies and lemon juice, and combine through. Stir-fry for 5 minutes. Leave to cool.
Meanwhile, place a sheet of pastry on greaseproof paper and cut pastry into 15cm squares. Keep pastry covered with a damp cloth. Place one tablespoon of filling horizontally across pastry. Fold front of pastry towards filling. Then fold sides, and close up to form a spring roll. Smear the edge with a little flour paste to seal.
Keep covered with a damp cloth until all spring rolls have been completed. Fry in moderately warm oil for a few minutes till golden.
Serve hot with soya sauce or green chutney
To make flour paste: Mix 100ml flour with water to form a sticky, thick paste.
Makes 30 – 36 spring rolls