Recipe • Springroll Prawn
It had been a busy yet fulfilling 50-over days of Circuit Breaker managing work, kids, housechores as well as media collaborations `(*∩_∩*)′
Today’s recipe of Springroll Prawns is a real easy finger food and very suitable for packing into lunchboxes (it does loses some crunch though).
Kbros love these alot & often request for this side dish…so I do make a batch more than this recipe calls and they keep well in the freezer.
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12 peeled prawns, tails intact
12 Springroll wrappers
Some water to seal
½ tsp Salt
½ tsp Sugar
2 tsp cooking sake
Dashes of black pepper
•Rinse and pat dry prawns.
•Make a few slits on the underside of prawns. Do not cut through. This step helps prevent prawns curling after fried.
•Add seasonings to prawns and mix well. Leave to rest for at least 20 minutes.
•Lay out a piece of springroll wrapper and fold in a corner. Place a prawn on wrapper with tail on the outside of the folded corner.
•Start rolling and fold the other corner inwards, roll and seal the furthest corner with some water.
•Repeat for the other prawns.
•These springroll prawns can be kept in ziplock bag and store in freezer for up to 1 month.
•To cook, just remove prawns from freezer. Do not thaw. Heat frying pan with sufficient oil and fry until golden brown.