These coconut chilli prawn rolls are so quick and easy to make…but are delicious and impressive as a starter or canapé. Beats making normal spring rolls.
Paired with a citrus lime Mayo dipping sauce, they bring together the best of coconut coated prawns and garlic chilli prawns all in one neat wrapping.
You could easily change the flavours and textures by using other spices to the prawns.
- 12 green prawns, shelled amd deveined with tail left on
- 2 cloves garlic
- 1 red chilli
- 1/2 teaspoon sea salt
- Toasted coconut flakes or toasted desiccated coconut
- Oil for deep frying
- 6 square sheets spring roll pastry
- 1 tablespoon flour or cornflour
- 2-3 teaspoons water
- 3 tablespoons whole egg mayonaise
- Juice of half a lime
1, Peel and devein green prawns, keeping tails intact
2. Smash up garlic, chilli with salt in a mortar and pestle to form a paste
3. Marinate prawns with paste, can put into fridge for an hour or two if you have time
4. Defrost spring roll pastry according to packet instructions. Make flour glue by mixing flour with water in a small bowl.
5. Take one sheet of spring roll pastry, slice in half, corner to corner, diagonally, to make 2 even triangles.
6. Turn one half of pastry so long edge perpendicular to board, then place prawn with just the tail hanging out on sheet as close to you as possible that it will fit.
7. Sprinkle prawn with toasted coconut flakes or desiccated coconut. (If using desiccated coconut, toast in pan first and cool before adding.)
8. Fold over triangular end of pastry, roll up prawn in rest of pastry, and secure with flour glue.
9. Keep rolls in fridge until you are ready to deep fry and serve.
10. Deep fry until pastry is golden brown for 2-3 minutes. Drain on paper towel.
11. For citrus mayonaise mix 3 tablespoons of mayonaise with the juice of half a lime and mix well until lime juice is integrated with mayonaise to make a silky dipping sauce.