Ingredients
Makes 20
20 large prawns, shelled, deveined with their tails intact
1 tsp grated ginger
1 tbsp soy sauce
2 tsp sugar
2 tsp corn flour
2 tsp sesame oil
1/2 tsp white pepper
Juice of half lime
10 sheets of Antoniou Fillo Pastry
2 tsp corn flour mixed with 2 tsp water
Rice bran oil, for frying
Sliced red chillies and coriander sprigs, for garnish
Recipe tips
Sealing the spring rolls
Mix the corn flour and water to make a slurry which will “glue” the Fillo together.
Preparing prawns
To achieve a straight roll, we scored the inside of the body of the prawn to straighten it out.
Serving suggestion
Serve the Prawn Fillo Spring Rolls garnished with sliced red chillies and coriander and a sweet chilli and soy dipping sauce.
Method
For this Filo Pastry recipe, take your Filo Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Combine the ginger, soy, sugar, corn flour, sesame oil, pepper and lime juice in a large non-reactive bowl and mix well.
Preparing the prawns
Take one prawn and score with a knife along the body of the prawn to straighten it out. Repeat with the remainder of the prawns and place in the marinade for 30 mins.
Assembling the spring rolls
Take your stack of Filo Pastry and cut in half. Fold each half to form a triangle shape. With the longer edge of the Fillo facing you place a prawn to the right side of the Fillo with the tail sticking out.
Begin to fold the side edge over the prawn, tucking in the pointy end of the triangle to form a tight fitting “spring roll” shape. Just before you seal the prawns - dab a little corn flour glue to seal the Fillo. Repeat with the remaining prawns and Fillo and set aside.
Place the oil in a medium sized pan and allow to heat until the temperature reaches 180 deg C. Place 3 prawns seam side down and shallow fry 3-4 mins until golden brown. Place the cooked prawn spring rolls on a paper lined tray to drain and repeat with the remainder of the prawns.
Recipe, styling and photography by Souvlaki for the Soul.
How to make Fillo Pastry spring rolls