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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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