← Nouns Cooking · Thai

Ingredients

• 20 large raw prawns, peeled and deveined, tails left on
• 150 g Minced pork
• 2 cloves Garlic
• 2 coriander roots or a few stalks
• ½ tsp ground white pepper
• ¼ tsp Salt
• ¼ tsp Sugar
• 1 egg yolk (or half a beaten egg)
• 20 small spring roll wrappers (about 12 cm square), thawed
• 2 tbsp plain flour mixed with 2 tbsp water, for sealing
• 750 ml neutral oil, for deep frying
• 6 tbsp sweet chilli sauce, to serve

Method

1. Make 3 or 4 shallow cuts across the underside of each prawn and press it flat so it stays straight when fried.
2. Pound the garlic, coriander roots and pepper to a paste, then mix with the pork, salt, sugar and egg yolk until sticky.
3. Smear a thin layer of the pork mixture along the body of each prawn, leaving the tail bare.
4. Lay a wrapper diagonally, set a prawn across one corner with the tail sticking out, fold in the side and roll up tightly. Seal the end with flour paste.
5. Heat the oil to 170°C (340°F) and fry in batches for 3–4 minutes, turning, until golden and the filling is cooked through. Drain on a rack and serve hot with sweet chilli sauce.

Tips

• Contains shellfish, egg and wheat. Wrap them a few hours ahead and keep covered in the fridge until frying.
• Leave out the pork for a lighter version: just season the prawns with salt and pepper before wrapping.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Thai Caliente