4 Pacific prawns, preferably uncooked
1 tbsp (15 ml) soy sauce
1 garlic clove, peeled and crushed
2 thin slices root ginger, peeled and shredded
1 tbsp sherry
4 x (4 inch (10 cm) squares of rice paper
1 tbsp (15 ml) soy sauce
1 garlic clove, peeled and crushed
2 thin slices root ginger, peeled and shredded
1 tbsp sherry
4 x (4 inch (10 cm) squares of rice paper
method
1. Peel prawns and cut into 1 inch (2.5 cm) pieces.
2. Mix together soy sauce, garlic, ginger and sherry. Add prawns and marinate for 30 minutes.
3. Brush rice paper lightly with water, place prawn in middle of each and gently draw edges to centre. Squeeze together carefully.
4. Deep fry for 2 minutes at 190°C (375°F) turning occasionally. Drain.
2. Mix together soy sauce, garlic, ginger and sherry. Add prawns and marinate for 30 minutes.
3. Brush rice paper lightly with water, place prawn in middle of each and gently draw edges to centre. Squeeze together carefully.
4. Deep fry for 2 minutes at 190°C (375°F) turning occasionally. Drain.
serving amount
serves 4
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