28min 4 ppl
Por Pia Tod with Prawn
48 minutes
4 people
Medium31–60 min or 7–12 steps
48 min · 9 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 16g
Carbs 32g
Fats 14g
About this dish
Crisp fried spring rolls packed with a savoury prawn, cabbage and glass noodle filling that's fully cooked before it's ever rolled.
Allergy Info
Gluten, Soya, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovescrushed2
- Carrotspeeled and grated2
- Cabbagefinely shredded200 g
- Spring onionssliced2
Fish & Seafood
- Raw King Prawnspeeled, deveined and finely chopped300 g
Dried Goods
- Spring roll wrappers16
- Glass noodlessoaked and roughly chopped50 g
- Cornflourmixed with a little water to seal2 tbsp
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying500 ml
- Light soy sauce1 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
- Tongs
- Meat thermometer
Method
1
Peel, devein and finely chop the prawns.
Approx. 6 minutes
2
Grate the carrots, shred the cabbage and slice the spring onions; crush the garlic.
Approx. 6 minutes
3
Soak the glass noodles in hot water for 5 minutes until pliable, then drain and roughly chop.
Approx. 5 minutes
4
Heat a little oil in a wok over medium-high heat and stir-fry the prawns with the garlic for 4 minutes, until pink and opaque and they reach 63°C on a meat thermometer.
Approx. 4 minutes
5
Add the cabbage, carrot, glass noodles, soy sauce and white pepper to the wok and stir-fry for 3 minutes until just wilted, then tip into a bowl and leave to cool.
Approx. 5 minutes
6
Mix the cornflour with a little water to make a sealing paste.
Approx. 2 minutes
7
Lay a wrapper on the board, spoon a portion of filling near one corner, fold in the sides and roll tightly, sealing the edge with the paste; repeat with the remaining wrappers.
Approx. 12 minutes
8
Heat the vegetable oil in a wok to 180°C and deep-fry the rolls in batches for 5 minutes, turning occasionally, until golden and crisp.
Approx. 5 minutes
9
Lift out with tongs, drain on kitchen paper and serve hot.
Approx. 3 minutes
