Spring rolls is pretty much an ordinary “entree” to the Asian culture, although I wasn’t bought up with a lot of ‘spring rolls eating’ while I was young, (probably due to the fact that there needs to be a lot of preparation), it was rather a popular “snack” in Sydney’s Chinese restaurants. Most spring rolls comes in pork mince with a little bit of vegetables; most possibly cabbage. The other one that you’ll probably get to eat a lot in Cantonese Yum-Cha restaurants would be a the prawn spring rolls with the same pastry. Now that this reminds me of some unused bean-curd sheets left in my pantry from my last recipe, I thought this is definitely the time to use it as a substitute to the “normal” floury pastry. And believe it or not, it worked out just as good as the normal ones!
To add an extra touch to the dish, I did took me a decent time to think! It wasn’t until IK reminds me of ‘mayonnaise’, YES! mayonnaise, how could I not thought of it!
But you know, plain mayonnaise wasn’t really that “something” which hits on my mind.. I was aftering something a bit more than that … but not too much… it almost took me half a day until I see wasabi mayonnaise as my prime option! Now this would bring a good “twist to the dish!
You’ll need (makes 12):
For the prawn rolls
- 12 sheets of 12cm by 10cm beancurd sheets
- 500 grams prawns, remove shell and deveined
- 1 teaspoon of chicken stock powder
- 1/2 teaspoon of salt + 1 tablespoon of salt
- 1 tablespoon of Shaoxing wine
- 1 tablespoon sesame oil
- 1/2 teaspoon of sugar
- 1 teaspoon of cornstarch
- 1 egg, lightly beaten
- vegetable oil for deep fry
For the dipping sauce
- 200 grams of Kewpie mayonnaise
- 1/2 teaspoon of Wasabi powder
- Clean and wash the prawns under cold water until all impurities are removed.
- Soak prawn, cold water and 1 tablespoon of salt in a bowl for 5-10 minutes.
- Make mayonnaise, use a spatula, mix mayonnaise with
- Wash off salty water from the prawns, rinsed and drained. Pat try with paper towels.
- Coarsely minced the prawns to a nice paste. (Do not over-chop, you want a nice mixture of paste and bite pieces)
- Marinate the prawn paste with chicken stock, salt, wine, sesame oil, sugar, egg and cornstarch for 30 minutes.
- Meanwhile, lightly dip the bean curd sheets into warm water to soften the sheets. Dry them lightly with paper towel.
- Start wrapping the rolls ; Lay the bean curd on a clean surface, and place a tablespoon of prawn filling on the bean-curd, positioned at 1/3 of the space from the bottom. Fold the bottom of the bean-curd up to cover the filling. Fold the left side inwards to the middle and fold the right side inwards to the middle. Make sure that there is not gap in the between.
- Roll upwards to finish. Seal the end with a toothpick.
- Heat up a pan with enough cooking oil for deep frying. When the oil hits 180°C, slowly slide the rolls into the pan for deep fry. Turn the rolls once the bean-curd turned golden brown.
- Dish rolls onto paper towel to soak up excess oil. Remove toothpicks.
- If desired, sprinkle some sesame seeds and serve with wasabi mayonnaise.
- Soaking prawns into salty water helps minimizing the “fishy” smell.
- The use of cornstarch and eggs into the prawn paste helps holds the prawn together with the bean-curd so it does not fall apart.
- The toothpick also helps secure the shape whilst deep frying.