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15-20 rice paper wrappers
350g raw prawn meat
4 cm piece fresh ginger, grated
2 cloves garlic, crushed
3 spring onions, finely chopped
1 tbsp rice flour
1 egg white, beaten
2 tsp sesame oil
salt and pepper, to taste
2 tbsp cornflour
6 tsp water
oil, for deep frying
2 tbsp sesame seeds, toasted |
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Method :
Place 4 rice
paper wrappers on a work surface. Brush generously with water to
moisten; allow to stand for 2 minutes or until soft and pliable. Gently
transfer to a plate (they must be stacked on top of each other at this
stage). Cover with plastic wrap and repeat with remaining wrappers.
Finely chop the prawn meat; combine with the ginger, garlic, spring
onions, rice flour, egg white, sesame oil and salt and pepper. Mix very
well with your fingertips. Blend the cornflour and water. Working with
one wrapper at a time, spread 1 tbsp of prawn mixture across the wrapper
just below the centre.
Fold up the bottom section of the wrapper to
encase the filling. Roll wrapper over once, lightly pushing down to
flatten out filling. Fold in sides and brush edges with cornflour
mixture, then wrap to form a parcel. Put on double thickness paper
towels and repeat with remaining wrappers and filling. Heat 2-3 cm oil
in a deep pan; add several parcels and cook for 4-5 minutes or until
golden brown. Drain on paper towels and repeat with remainder. Sprinkle
with sesame seeds. Serve with plum sauce, if desired.
Makes 12 parcels
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