Prawn Rolls

Name: Prawn Rolls
Ingredients: 250 g Prawns, cut to 0.5 cm length or sliced; 3 tbsp SERI-AJI® Seasoned Flour for Deep Frying; 2 tbsp Oil; Enough Salt; 30 g Glass noodle; Enough Lettuce; 100 g Rice paper wrappers, width 16 cm; 20 pcs Mint leaves, finely chopped; 10 stalks Chives, finely chopped; 2/3 cups Drinking water; 3-4 tbsp Vinegar; 2 Red chilli, finely chopped; 4 tbsp Roasted peanut, chopped; 3 tbsp Lemon juice; Enough AJI-SHIO® Flavoured Pepper; Enough Salt; 2-3 packets Pal Sweet® Low-Calorie Sweetener

Recipe Description

Prawn Rolls

Ingredients

250 g	Prawns, cut to 0.5 cm length or sliced
3 tbsp	SERI-AJI® Seasoned Flour for Deep Frying
2 tbsp	Oil
Enough	Salt
30 g	Glass noodle
Enough	Lettuce
100 g	Rice paper wrappers, width 16 cm
20 pcs	Mint leaves, finely chopped
10 stalks	Chives, finely chopped

Ingredients A: sauce

2/3 cups	Drinking water
3-4 tbsp	Vinegar
2	Red chilli, finely chopped
4 tbsp	Roasted peanut, chopped
3 tbsp	Lemon juice
Enough	AJI-SHIO® Flavoured Pepper
Enough	Salt
2-3 packets	Pal Sweet® Low-Calorie Sweetener

Method

Mix prawns with SERI-AJI® Seasoned Flour For Deep Frying. Set aside.
Heat up oil, fry prawns till cooked. Put in salt to taste. Remove from heat and leave to cool.
Soak glass noodle in hot water for 5 minutes. Drain and cut short.
Dip each rice paper wrapper in water until soft. Lay wrapper on plate.
Place a slice of lettuce on the rice paper wrapper. Put 1 tbsp of glass noodle, mint leaves, chives and prawn mixture onto rice paper wrapper. Roll neatly.
Arrange the rolls in closed container to avoid drying.
To prepare the sauce, combine all sauce ingredients (A). Mix evenly.