Prawn Roll Recipe

Docking the shelves of most bakeries and eateries, this crispy golden harbinger of the Chinese New Year beckons you to bask in its savoury deliciousness…

The prawn roll or Hae Bee Hiam roll is an important staple of CNY, as the Prawns symbolize happiness and good fortune, and Spring rolls signify wealth with their gold-bar like shape. So how can you fix your craving for this snack? Simply follow the recipe given below and have your family members, friends, and guests go “yum…!”

Ingredients for Dried Prawn Filling (300 g portion):

  1. 250g Dried Prawns/Shrimps
  2. 75g tablespoons of Dried Chilli Paste [alternatively can use readymade Sambal Chilli Paste]
  3. 75g Garlic, finely chopped
  4. 75g Shallots, finely chopped
  5. 7-8 tablespoons of Vegetable Oil
  6. Few Saffron strands
  7. 2 teaspoon Salt or as per taste
  8. 2 tablespoon Sugar or as per taste

Ingredients for Prawn Rolls (Can make 60-70 Mini Rolls):

  1. 300g Spicy Dried Prawn filling
  2. 7-8 large Spring Roll Sheets or 2 packets of Spring Roll Pastry, cut into nine squares
  3. 2 Eggs, lightly beaten

Equipment:

  • Pan or Wok [for Deep Frying]
  • Use air fryer alternatively [fry rolls at 180 degrees for about 12-15 minutes]

Step 1: Prepare Ingredients

Chillies:

If you intend to use dried chillies instead of the readymade paste, first wash the chillies and chop them into smaller chunks. Soak in water for 1-2 hours to turn them soft. Next, drain the water and ensure the chillies are dry. Finally, chop the chillies finely and keep aside.

Shrimps:

Soak the dried shrimps for a few hours to help remove dirt and impurities. Drain the water and squeeze the shrimps dry or use a kitchen towel alternatively. Next step involves showcasing your chopping skills, so go to town! Fret not about even chopping, as coarse and fine pieces would render the mixture with a good texture.

Step 2: Frying the Prawn Filling

Prepare yourselves to welcome the Chinese New Year-y aroma, as this step is bound to tickle your nostrils in delight. First heat vegetable oil in the wok till it is hot, and add the shallots. Stir fry till they turn light brown. Next, add the garlic and keep stir-frying for few more minutes.

At this point, the hero of day takes centre-stage as you add the chopped dried shrimps and chilli paste. Remember to keep the flame medium-to-high and stir fry for 10-15 minutes. Finally add sugar and salt to taste, and turn the gas off once the mixture is a rich dark brown hue.

Step 3: Artisan Rolls Time

Fold in the edges of the spring roll pastry and put in moderate amount of filling. Continuously close in the sides of the roll with the mixture of beaten egg. You can sing to Adele’s “Rolling in the deep” and meticulously keep rolling until all the filling is over.

Step 4: Deep Frying the Rolls

Heat the wok of vegetable oil at a medium level and fry the rolls for 8 to 10 minutes till you witness honey brown colour. And, it’s a wrap! Literally, because you know, they’re spring rolls/wraps? (Am I the only one laughing?)

If you’re not in the mood for MasterChef CNY Edition, don’t worry! Cnydelivery.com has got your back. Just place your order and enjoy the authentic goodness of Sambal Prawn Rolls. In case you wanted to test out exactly how authentic their treats are, the staff at store would gladly hand you out free samples! Kindly visit their store for free tasting at Geylang Lorong 8, 5 Guillemard Road, 399685.

 

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