Appetisers / Deep Fried King Prawn Spring Rolls With Green Papaya Salad
A crispy deep-fried king prawn spring roll with an appetising salad made from tart seasonalgreen papaya. Recipe courtesy of Sommuk, chef of Thai Basil.
Papaya salad
- Peel green papaya. Cut into even shreds 2mm thick.
- Put green papaya, tomatoes, French beans, basil, mint and peanuts into a mixing bowl.
- Combine fish sauce, lime juice and coconut sugar in a bowl to make the dressing.
- Add dressing to the mixing bowl and combine thoroughly.
Spring roll filling
- Remove heads, legs and shells of prawns, split back and devein.
- Mix prawns with parsley, white pepper and garlic in a mixing bowl to marinate.
- Cut Chinese celery, boiled ham and Thai sausage into 4cm segments. Set aside.
Prep spring rolls
- On a clean cutting board, fold the bottom right corner of egg roll skin into the centre.
- At the bottom left corner, place 1 tiger prawn, 1 piece of Chinese celery, 2 pieces of ham and Thai sausage each at an angle perpendicular to the folded edge. 2/3 of the fillings should be on the egg roll skin, with only the prawn tail pointing outward.
- Roll the filling until the centre of the egg roll skin.
- Fold the top left corner down over the filling. Continue rolling to 4cm from the top right corner.
- Mix flour with water in a dish to make paste. Apply to the corner of egg roll skin and seal the spring roll.
Deep-frying
- Fill half of your deep fryer or large wok with canola oil and heat to 275°C. Deep fry spring rolls for 12 minutes.
- Fill half of another deep fryer or large wok with oil and heat to 325°C.
- Transfer spring rolls to oil and deep fry for 2 minutes or until golden brown.
Arrangement
- Put spring rolls and papaya salad on separate dishes, and serve with Thai chili sauce.
INGREDIENTS
- (1-2 servings)
- Green Papaya Salad
- 1 tomato (pulp removed), cut into 4 segments
- Green Papaya (230g)
- French beans (100g)
- Chopped basil (20g), chopped mint (20g)
- Chopped peanuts (50g)
- Salad dressing
- Fish sauce (200g)
- Lime juice (150g)
- Coconut sugar (200g)
- King Prawn Spring Roll
- Tiger prawns (4 pieces)
- Chopped parsley (5g)
- White pepper (5g), chopped garlic (5g)
- Chinese celery (40g)
- Boiled ham (50g)
- Thai sausage (50g)
- 20cm wide square egg roll skins (4)
- Flour (2 tbsp)
- Water (1 tbsp)
- Canola oil
- Thai chili sauce
WINE PAIRING
- Eroica Riesling 2007 (Washington State, USA)
- A crisp and fresh white with ripe fruits and a honeyed layer running through delicately.
- Wine pairings by Andrew Manktelow of ASC wines
MUSIC PAIRING
- Artist: Slash
- Title: Slash
- Date: 2010
- Label: Dik Hayd Records
- Music pairings by Vincent Lam, lead singer and guitaristof Helter Skelter
WHERE TO BUY
- Thai sausage
- Available at Cambo Kitchen
- Egg roll skins
- Available at high-end supermarkets
PREP TIME & COOK TIME
- 15 mins; 20 mins
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