Prawn spring rolls with plum and shiso

title="Prawn spring rolls with plum and shiso"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Prawn-spring-rolls-with-plum-and-shiso.jpg" srcset="https://img.taste.com.au/RLSiU0C0/w720-h480-cfill-q80/taste/2016/11/prawn-spring-rolls-with-plum-and-shiso-26062-1.jpeg 720w, https://img.taste.com.au/Y5F8pt98/w643-h428-cfill-q90/taste/2016/11/prawn-spring-rolls-with-plum-and-shiso-26062-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Prawn spring rolls with plum and shiso"
/>

(1) Rate it

• 0:30 Prep


• 0:10 Cook


• Makes 16


• Advanced

Mouth-watering asian flavours spring to life in these crunchy prawn spring rolls.

Featured in
Prawn recipes, Japanese recipes

Ingredients

• 16 spring roll wrappers, brought to room temperature for 10 minutes


• 16 green king prawns, peeled leaving tails intact, deveined


• 120g hanpen (Japanese fishcakes), sliced to match the size of prawns


• 6 umeboshi plums (pickled plums), pitted, finely chopped


• 16 baby shiso or coriander leaves


• Vegetable oil, for deep-frying


• Lemon wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Trim spring roll wrappers to 18.5cm square. Place a wrapper on a chopping board with a point facing towards you. Cut a small incision slightly off centre, below the west-facing point. Place a prawn horizontally across the wrapper and push its tail through the cut (this is so the tail protrudes when rolled).
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Top prawn with a slice of hanpen and some chopped umeboshi. Fold bottom third of the wrapper up, then fold in the sides. Roll up once, place a shiso or coriander leaf in the centre, then roll up loosely. Repeat with remaining wrappers, prawns, hanpen, umeboshi and shiso.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add enough oil to a wok or large saucepan to reach 1/3 of the way up the side of the pan. Heat over medium heat to 180°C. Deep-fry spring rolls, in batches, for 2-3 minutes or until golden and cooked through. Drain on paper towel. Serve with lemon wedges.
  
  
  

Notes

Hapen, Umeboshi, baby shiso available from Asian food shops

• Author: Akiko Ganivet


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au