2 tsp sesame oil
2 tsp cornflour
2 tbsp chilli sauce
2 tbsp soy sauce
1 tsp ginger, freshly grated
40 large green prawns, peeled, de-veined, leaving tails intact
20 frozen spring roll wrappers, halved
40 coriander leaves
2 litres vegetable oil, for deep-frying
Lime & ginger dipping sauce
2 tbsp sweet chilli sauce
juice and zest of 2 limes
finely grated 3 cm piece of ginger
- Combine the sesame oil, cornflour, chilli sauce, soy sauce and ginger in a glass or ceramic bowl. Season with ground white pepper. Make a couple of slits in the prawns so that they will lie flat. Place into the marinade and toss to coat. Chill for at least 30 min.
- Drain marinade from the prawns then discard the marinade. Working with half a spring roll wrapper at a time, lay a prawn across the wrapper so that its tail is hanging out. Roll up firmly and add a coriander leaf at the last roll before sealing. Brush end with water and seal. Repeat with remaining wrappers and prawns.
- Pour enough vegetable oil into a large, deep saucepan to come one-third up the sides. Heat over medium heat until hot. Working in batches of 5 spring rolls at a time, lower into the hot oil and cook for 2 min or until golden. Remove with a slotted spoon and drain on a kitchen towel. Repeat process to cook all spring rolls. Serve with Lime & Ginger Dipping Sauce. Garnish with coriander sprigs.
- Combine 2 tablespoons sweet chilli sauce in a small bowl with the juice and zest of 2 limes and a finely grated 3cm piece of ginger.