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Here are the ingridients that are required to prepare a tasty Crispy prawn rice paper spring roll:
- Prepare 300 g of raw prawns.
- Prepare 6 sheets of Vietnamese rice paper.
- Provide 4 sticks of spring onion (chopped).
- Get 30 g of ginger(chopped or grated).
- Prepare 1 tsp of salt.
- Use of pepper.
- Use 2 tbsp of potato powder.
- Get 2 tbsp of water.
- Use of roasted sesame seed oil, flying oil.
Ready with the ingridients? Here are the instructions on cooking Crispy prawn rice paper spring roll:
- Soften the rice paper, per instruction on the packet. I also recommend placing each sheet in between a clean wet tea towel and let it sit while you prep the filling..
- Chop the prawn 1cm width. Sautee in a small pan with sesame seed oil till they turn red. Add 70ml of water, cook for 5 minutes then drain the prawn. Keep 50 ml of the soup!.
- Use the same pan to heat 2 tbsp of sesame oil and sautee the spring onion and ginger. As the aroma rises, add back the prawn then the soup. Flavor with salt and pepper. Add the mixture of potato flour and water to give thickness to the soup..
- Take one sheet of softened rice paper on a cutting board and cut in half. Place the straight edge in front of you and set the filling in centre, closer to the edge. Fold both sides in and roll! Fly briefly in mid – high heat till the outer is crispy..
Springs rolls are a great light option for everything from main dishes to sides and appetizers. Spring rolls are simply a mixture of ingredients such as raw or cooked vegetables, cooked meats or seafood, rice noodles, and herbs rolled up in rice paper wrappers and served with dipping sauces. Fresh rice paper spring rolls are one of my favorite things right now. I've been getting them pre-made at Whole Foods and Trader Joe's for years, and Making spring rolls is easy and just requires rice paper spring roll wrappers and veggies. You can find the rice paper wraps at Asian grocery stores.
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