Prawn Roll with Sambal Aioli

Prawn Roll with Sambal Aioli
4 pax
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1 kg Prawns (peeled, deveined, medium dice)
4 pcs Hot Dog Roll

Ingredients A (Asian Slaw):

100 g Jicama / Sengkuang (Shredded)
100 g Carrot (Shredded)
100 g Purple Cabbage (Shredded)
2 pcs Lime Juice
1 tsp Black Pepper
1 tsp Salt
1 tsp Sugar

Ingredients B (Sambal Aioli):

4 tbsp Leftover Sambal
4 tbsp Mayonnaise

Ingredients C (coating for prawns):

200 g Corn Flour
1 tsp AJI-NO-MOTO®
Sufficient Cooking Oil (for deep frying)
Sufficient Butter for spreading on the roll
  1. Prepare the Asian Slaw by mixing all the shredded vegetables with  me juice, salt, black pepper and sugar. Set aside.
  2. Prepare the Sambal Aioli by mixing the leftover Sambal with mayonnaise till combine. Set aside.
  3. In separate bowl, mix corn flour with AJI-NO-MOTO®. Drench the prawns to be fully covered with the seasoned flour.
  4. Heat up cooking oil and fry all the prawns till golden brown. Set aside.
  5. Toast the roll with some butter until lightly brown.
  6. Assemble by placing half of the Sambal Aioli and Asian Slaw in the bottom of the roll, add prawns then drizzle the roll with the balance of Sambal Aioli.
  7. Ready to serve with the remaining Asian Slaw.
Product Used
Product Used for the Recipe
AJI-NO-MOTO® Recipes
AJI-NO-MOTO® Recipes
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