Prawn Spring Rolls With Plum And Shiso

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 16
• 16 spring roll wrappers, brought to room temperature for 10 minutes
• 16 green king prawns, peeled leaving tails intact, deveined
• 120 g hanpen sliced to match the size prawns (japanese fishcakes)
• 6 umeboshi, pitted, finely chopped (pickled plums)
• 16 baby shiso or 16 coriander leaves
• vegetable oil, for deep-frying
• lemon wedge, to serve

Recipe

• 1 trim spring roll wrappers to 18.5cm square. place a wrapper on a chopping board with a point facing towards you.
• 2 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).
• 3 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.
• 4 repeat with remaining wrappers, prawns, hanpen, umeboshi and shiso.
• 5 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.
• 6 drain on paper towel. serve with lemon wedges.