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Wednesday, May 22, 2013

Deep fried Spring Roll Prawns 炸虾春卷

Made this deep fried spring roll prawns the other day. I got the idea from a cooking show of placing a coriander leaf when wrapping the prawns with spring roll wrapper, you can see a hidden leaf after deep fried, look pretty!

This is so crispy and yummy while it is still hot..after cooled, not so crispy anymore, I guess anything fried foods you have to consume it while hot..

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How to make prawn stayed straight after deep fried
spring roll prawn

Steps of wrapping..

spring roll prawn 1

Deep fried Spring Roll Prawns
(recipe source: by Sonia aka Nasi Lemak Lover)

 20 large prawns, shelled (retain the tail) and veined, wash and pat dry

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1tsp light soy sauce
1/2tsp sesame oil
1tsp tapioca flour

20 spring roll wrappers
Coriander leaves

Glue to seal the wrapper

1tbsp plain flour
1 and 1/2tbsp water

sweet chili dipping sauce, for dipping


  1. Make a couple of slits at the bottom and top and try to bend it backwards to make it straight.
  2. Marinate prawns with all seasonings for 30mins.
  3. Mix flour and water to become a batter, set aside.
  4. Take a spring roll wrapper, put a prawn, fold it over, place a coriander leaf, fold and roll it up, seal with batter. Continue with the rest till finished.
  5. Deep fry prawns over medium low heat till golden brown.
  6. Serve hot with sweet chili sauce.

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