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
Shell and de-vein prawns. Wash and drain well before chopping into smaller pieces.
Add seasoning ingredients and mix until sticky. Chill in the refrigerator until needed.
Slice mango into 5 x 1-cm (2 x 1/2-in) strips.
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.
Coat wafer rolls with potato starch and deep-fry until golden brown.
Food: Deep-fried wafer rolls with prawns and mango