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Spicy Shrimp Rolls
Small spring rolls, usually deep fried or baked, can be store in an air-tight container or tin for up to 3 weeks. It is often prepared before the festive season such as Chinese New Year.
The fillings for this roll can be as described below (shrimp rolls) or filled with Nyonya sambal udang, chicken floss or meat floss.
Spicy Spring Rolls / Prawn spring rolls
Ingredients
Filling
- 300g dried shrimp, washed
- 8 shallot
- 6-8 dried chilies
- 1 stalk serai / lemon grass
- 1 inch lengkuas
- Seasoning: sugar, salt and pepper to taste
- 2 tbsp cooking oil
Wrapper
- 50 spring roll (popiah) wrappers (size: about 6 inch-square)
Other ingredients
Method
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Prepare the fillings: Ground the chilies, serai, lengkuas and shallot - sambal. Also grind or pound the dried shrimp separately.
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Heat 2 tablespoon oil in a kuali/wok or pan and fry the sambal until oil surfaces. Put in the grounded dried shrimp, add seasoning and fry and stir well. Set aside to cool.
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Mix some flour with water to make a small batch of thick batter
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Cut the spring roll wrapper into 4 squares.
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To wrap, place one cut wrapper with one corner towards you. Put about half a teaspoon of filling along the center. Spread some batter on the corners. Fold the edge over to the opposite side. Fold the other two ends towards the centre and roll up.
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Bake the shrimp rolls in a tray for about 3-5 minutes or until golden brown. Alternatively deep-fry the roll until golden brown.
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The spicy spring rolls can be kept in an air-tight container when cool.
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