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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Mum’s Prawns in Blankets

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Keep the tails on the prawns to use as a handle when you serve these as finger food at your next party. Perfect for a Chinese New Year celebration, these little prawns are rolled in ready-made spring roll wrappers and fried to golden crispness. A sweet-and-sour dipping sauce is the best accompaniment.

WATCH THIS RECIPE

MUM’S PRAWNS IN BLANKETS

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

Makes 16

Ingredients

1/3 cup plain flour

16 medium-sized peeled and deveined prawns

16 spring roll wrappers (11 x 11cm/4 x 4 inches)

vegetable oil for deep frying

 

Dipping sauce:

1/3 cup white vinegar

½ cup white sugar

2 tbsp fish sauce

1 long red chilli, finely sliced

Steps

Step 1

For the dipping sauce, combine vinegar, sugar and fish sauce in a saucepan over medium-high heat. Cook until sugar dissolves. Allow to cool and stir through chillies.

Step 2

Mix plain flour with 2 tablespoons of water to form a thick paste.

Step 3

Wrap each prawn with a spring roll wrapper and use the flour paste to seal.

Step 4

Heat enough oil in a saucepan over medium-high heat to deep fry (about a depth of 10cm). When the oil is hot enough (it’s hot enough when a wooden spoon dipped into the oil causes little bubbles to form), cook prawns for 2-3 minutes or until golden and just cooked through. Drain on kitchen paper.

Step 5

Serve warm with dipping sauce.

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