All the chopping takes a little time but it is worth it!
Author:Simone van den Berg
Prep Time:30 mins
Cook Time:5 mins
Total Time:35 minutes
10 large raw prawns, peeled and poopshoot removed
3 tbsp flour
3 tbsp panko (or other breadcrumbs)
3 tbsp of dried coconut (not sweetened)
zest of 1 lime
sunflower oil for frying the prawns
1 tsp salt
filling for the springrolls
carrots, finely sliced into strips
cucumber, finely sliced into long strips
red chili, finely sliced
spring onions, finely sliced into thin strips
red pepper, thinly sliced
Prepare all your vegetables and slice them as evenly and as thinly as you can. Our were a little bit too thick and that will effect the end result, so as thin as you can!
Once all your vegetables are cut and ready to go, prepare your prawns. Clean them and make three little bowls ready; one with flour, one with the combined panko and coconut and lime and one with the egg, loosely beaten.
Dip your prawns into the flour first, then the egg and lastly with the coconut mix.
Heat a layer of sunflower oil in a wok or frying pan and in batches cook your prawns until golden brown. Leaves to drain on kitchen paper.
Once cooled of, cut them into manageable chunks to include into the ricepaper.
Prepare a flat bowl (I always use one of those silicon tartcases… perfect size!) for dipping your rice paper in, with lukewarm water. Not to warm, not too cold.
Dip each sheet into the water one side and repeat on the other side. It will still be slightly stiff when you take it out and put it on your kitchencounter but once it’s been there it will soften quickly so work fast.
Put your vegetables neatly in the middle and top with some prawns and start wrapping the rolls.
There are many tutorials around how best to do that so I will not attempt to try and explain. Steamy Kitchen has a great way of doing it which is fairly foolproof. Check it out!
Make a nice dipping sauce for dipping your rolls in and enjoy!