Deep-fried wafer rolls with prawns and mango


Deep-fried wafer rolls with prawns and mango

The sweet juicy fl esh of mango blends well with savoury prawn filling, and gives a refreshing taste to the dish.


Makes about 15 pieces
– Prawns (shrimp) 300 g (10 1/2 oz)
– Ripe mango 1, peeled
– Wafer papers about 40 sheets
– Potato starch for coating
– Salt 3 g (1/10 oz)
– Sugar 8 g (1/5 oz)
– Chicken powder 3 g (1/10 oz)
– Potato starch 5 g (1/6 oz)
– Coriander (cilantro) 10 g (1/3 oz)
– Cooking oil a dash
– Sesame oil a dash
– Ground white pepper a dash


Step 1: 
Shell and de-vein prawns. Wash and drain well before chopping into smaller pieces.

Step 2: 
Add seasoning ingredients and mix until sticky. Chill in the refrigerator until needed.

Step 3: 
Slice mango into 5 x 1-cm (2 x 1/2-in) strips.

Step 4: 
Lay two sheets of wafer paper on a clean flat surface. Spoon about 1 Tbsp seasoned prawn fi lling near the bottom of the wafer papers. Lay a strip of mango over the fi lling and roll it up like a spring roll. Repeat until all ingredients are used up.

Step 5: 
Coat wafer rolls with potato starch and deep-fry until golden brown.

Step 6: 
Serve immediately.

Food: Deep-fried wafer rolls with prawns and mango

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