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Firecracker Prawn Roll

Posted: March 10, 2017

 

Being an Asian, making spring rolls has always been a regular cooking activity at home. There’s nothing complicated in making them, perhaps the only part you’ll need a little practice is wrapping them nicely.

 

Bear Naked Food Firecracker Prawn Roll

 

When I came across these Firecracker Prawn Rolls from The Woks of Life, I was eager to try them. They are whole deshelled prawns marinated with a spicy chilli dressing and wrapped individually with spring roll wrappers. Because of their shape and color, they do resemble Chinese firecrackers, minus the explosion.

 

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These highly addictive prawn rolls work great as a side dish for lunch and dinner, or simply an impressive party appetizer.

Bear Naked Food Firecracker Prawn Roll

 

 

Ingredients:
12 large grey prawns – deshelled, peeled and deveined
½ tsp salt
½ tsp black pepper
1 tbsp sambal oelek (or chilli paste)
1 tsp honey
6 tbsp desiccated coconut (for coating)
6 pieces spring roll pastry
350 ml vegetable oil for frying (I’m using rice bran oil)

Chilli Mayonnaise:
2 tbsp Japanese Mayonnaise
1 tbsp sambal oelek
1 tsp honey
Juice from ½ lime

Makes 12 rolls

Recipe adapted from: The Woks of Life

 

The line up.

The line up.

Make small slits at the base of the prawns. This will prevent them from curling when cooked.

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Wash and pat dry with paper towel.

j

 

In a medium bowl, add in prawns, salt, pepper, sambal oelek, and honey. Mix well.

h

 

Add all the ingredients for chilli mayonnaise in a small bowl and set aside.

h

 

Slice each spring roll wrapper diagonally into half so you’ll get two triangles.

u

 

Coat each prawn in desiccated coconut and place it on one of the longer sides closer to you.

j

 

Roll it up halfway and fold the top side down.

u

 

Continue to roll and seal the edge with some egg wash or corn starch solution.

t

 

Repeat for the rest of the prawns.

g

 

In a frying pot, add in oil and heat until hot / 150°C. Insert a wooden chopstick into the oil and if it bubbles around the edges, your oil is ready.

Carefully add in the prawn rolls and deep fry for about 2 mins, until the wrappers turn dark golden brown.

l

 

Do not overcrowd the pot with too many prawn rolls or there will be too much moisture. Depending on the size of your pot, you might have to do it in a few batches.

k

 

Drain on paper towel and serve immediately with chilli mayonnaise.

Bear Naked Food Firecracker Prawn Roll

 

Bear Naked Food Firecracker Prawn Roll

 

Bear Naked Food Firecracker Prawn Roll

 

Bear Naked Food Firecracker Prawn Roll

 

 

Firecracker Prawn Roll
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: makes 12 rolls
Ingredients:
  • 12 large grey prawns – deshelled, peeled and deveined
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp sambal oelek (or chilli paste)
  • 1 tsp honey
  • 6 tbsp desiccated coconut (for coating)
  • 6 pieces spring roll pastry
  • 350 ml vegetable oil for frying (I’m using rice bran oil)
  • Chilli Mayonnaise:
  • 2 tbsp Japanese Mayonnaise
  • 1 tbsp sambal oelek
  • 1 tsp honey
  • Juice from ½ lime
Full instructions:
  1. Make small slits at the base of the prawns. This will prevent them from curling when cooked.
  2. Wash and pat dry with paper towel.
  3. In a medium bowl, add in prawns, salt, pepper, sambal oelek, and honey. Mix well.
  4. Add all the ingredients for chilli mayonnaise in a small bowl and set aside.
  5. Slice each spring roll wrapper diagonally into half so you’ll get two triangles.
  6. Coat each prawn in desiccated coconut and place it on one of the longer sides closer to you.
  7. Roll it up halfway and fold the top side down.
  8. Continue to roll and seal the edge with some egg wash or corn starch solution.
  9. Repeat for the rest of the prawns.
  10. In a frying pot, add in oil and heat until hot / 150°C. Insert a wooden chopstick into the oil and if it bubbles around the edges, your oil is ready.
  11. Carefully add in the prawn rolls and deep fry for about 2 mins, until the wrappers turn dark golden brown. Do not overcrowd the pot with too many prawn rolls or there will be too much moisture. Depending on the size of your pot, you might have to do it in a few batches.
  12. Drain on paper towel and serve immediately with chilli mayonnaise.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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