Giant Prawn Spring rolls
This meal requires a little effort and is certainly not something I would do as an everyday meal. However tonight I wanted to do a special meal for my family as I won't see them around my birthday due to holidays. I found the recipe while glancing through my mum's copy of Good Housekeeping this month. I have changed it slightly to make it easier. I doubled the recipe tonight for 6 of us.
Ingredients
Serves 4
1 tbspn of vegetable oil, plus extra to brush
1 tsp of chinese 5 spice
1 onion, thinly spiced
250g mushrooms, sliced
1 bag of stir fry vegetables, (carrots, bean sprouts, savoy cabbage)
3 tbsp soy sauce
2 tsp cornflour
2 tbsp oyster sauce
200g cooked prawns
8 sheets filo pastry
2 tsp sesame seeds
1 tbsp honey
Serves 4
1 tbspn of vegetable oil, plus extra to brush
1 tsp of chinese 5 spice
1 onion, thinly spiced
250g mushrooms, sliced
1 bag of stir fry vegetables, (carrots, bean sprouts, savoy cabbage)
3 tbsp soy sauce
2 tsp cornflour
2 tbsp oyster sauce
200g cooked prawns
8 sheets filo pastry
2 tsp sesame seeds
1 tbsp honey
Method
Heat the oil in a large frying pan or wok over a medium heat and fry chinese 5 spice for 10 sec, then add the onion and cook for 5 min until slightly coloured. Add the mushrooms and cook for further 8 mins, the add the pack of stir fried vegetables for about 3 mins.
Meanwhile in a small bowl stir together 1 tbsp soy sauce with the cornflour to make a paste and then stir in the oyster sauce . Add the mixture to the vegetable pan with the cooked prawns. Cook for 1 min, then tip into a large roasting tray to cool.
Heat the oven to 200C. Keep any filo pastry you are not working with covered to stop it drying out. Brush a sheet of filo with some of the remaining oil, then fold the sheet in half to make a square. Put an eighth of the filling in a thick line along the left edge leaving a 4 cm space above and below the top and bottom of the filling. Fold the top and bottom edges of the pastry over the filling, then roll the filling up in the pastry. Put on to a baking tray and brush with a little more oil and sprinkle over some sesame seeds. Repeat the process with the remaining and filling.
Cook the spring rolls for 15-20 mins until golden.
Combine the remaining soy sauce, honey and water with some sesame seeds to make a dipping sauce. Serve the spring rolls with the dipping sauce and steamed vegetables or rice.
You can make make these in advance and keep cool until ready to cook.
Heat the oil in a large frying pan or wok over a medium heat and fry chinese 5 spice for 10 sec, then add the onion and cook for 5 min until slightly coloured. Add the mushrooms and cook for further 8 mins, the add the pack of stir fried vegetables for about 3 mins.
Meanwhile in a small bowl stir together 1 tbsp soy sauce with the cornflour to make a paste and then stir in the oyster sauce . Add the mixture to the vegetable pan with the cooked prawns. Cook for 1 min, then tip into a large roasting tray to cool.
Heat the oven to 200C. Keep any filo pastry you are not working with covered to stop it drying out. Brush a sheet of filo with some of the remaining oil, then fold the sheet in half to make a square. Put an eighth of the filling in a thick line along the left edge leaving a 4 cm space above and below the top and bottom of the filling. Fold the top and bottom edges of the pastry over the filling, then roll the filling up in the pastry. Put on to a baking tray and brush with a little more oil and sprinkle over some sesame seeds. Repeat the process with the remaining and filling.
Cook the spring rolls for 15-20 mins until golden.
Combine the remaining soy sauce, honey and water with some sesame seeds to make a dipping sauce. Serve the spring rolls with the dipping sauce and steamed vegetables or rice.
You can make make these in advance and keep cool until ready to cook.
Mmm, c'est délicieux! J'adore manger les rolls du printemps! Mon ami Pierre he tells me about this food website. Il est trés bon.
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