Recipes - Thai

Prawn Rolls
Prawn Rolls


Prawn rolls are Thai version of the well-known spring roll; these contain prawn, coriander and chicken mince
Cooking Time: < 15mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Side
Cook Method: Deep-Fry
Cuisine: Thai









Ingredients:

2 cups chicken mince
2 cups prawns (shelled & cleaned; leave tails intact)
2 tbsp fish sauce
2 tbsp coriander root
2 tbsp garlic (minced)
1 tsp peppercorn (pounded with the garlic and coriander)
1 packet small spring roll wrappers or thin crepes
fresh egg noodles (to tie roll for presentation)
¼ cup Mae Ploy Sweet Chilli Sauce




Steps:
  1. Mix chicken mince, prawns, coriander, garlic and fish sauce and marinate for 5 mins.
  2. Using the spring roll paper or crepes, place the prawn mixture with the tail overhanging on one side and proceed to roll.
  3. Tie a piece of noodle around the spring roll.
  4. Heat oil for deep frying (test if the oil is hot enough by dropping in a piece of bread – this should bubble and float to the surface). Turn down to medium.
  5. Deep-fry the spring rolls until golden brown.
  6. Serve with sweet chilli sauce.

Hint: To prevent spring roll wrappers from drying, cover them with a moist tea towel.


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Prawn Rolls

Prawn Rolls

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Prawn rolls are Thai version of the well-known spring roll; these contain prawn, coriander and chicken mince

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Side
Cook Method: Deep-Fry
Cuisine: Thai
Ingredients

2 cups chicken mince
2 cups prawns (shelled & cleaned; leave tails intact)
2 tbsp fish sauce
2 tbsp coriander root
2 tbsp garlic (minced)
1 tsp peppercorn (pounded with the garlic and coriander)
1 packet small spring roll wrappers or thin crepes
fresh egg noodles (to tie roll for presentation)
¼ cup Mae Ploy Sweet Chilli Sauce

Instructions
  1. Mix chicken mince, prawns, coriander, garlic and fish sauce and marinate for 5 mins.
  2. Using the spring roll paper or crepes, place the prawn mixture with the tail overhanging on one side and proceed to roll.
  3. Tie a piece of noodle around the spring roll.
  4. Heat oil for deep frying (test if the oil is hot enough by dropping in a piece of bread – this should bubble and float to the surface). Turn down to medium.
  5. Deep-fry the spring rolls until golden brown.
  6. Serve with sweet chilli sauce.

Hint: To prevent spring roll wrappers from drying, cover them with a moist tea towel.

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