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SKEWERED KING PRAWNS IN SPRING ROLL PASTRY RIBBONS
(Serving Size 4)

Cooking Method
Deep Fry

INGREDIENTS
- SpringHome Springroll Pastry 4 sheets (8.5")
- King Prawns (medium sized) 8 pieces
- Japanese Cooking Wine (Mirin) 2 tbsp
- Pun Chun Light Soy Sauce 1 tsp
- Ginger (chopped) 1 tsp
- Coriander Leaves (chopped) 1 tsp
- Salt & Pepper ¼ tsp
- Royles Oil for frying

SAUCE
- Japanese Cooking Wine (Mirin) 2 tsp
- Pun Chun Light Soy Sauce 1 tbsp
- Chilli Padi (chopped) 1 no

INSTRUCTIONS
1. Shred the pastry finely. Shell and de-vein the prawns leaving the tail intact.

2. Marinate in japanese cooking wine, soy sauce, ginger, coriander, salt and pepper for 10 to 15 minutes.

3. Wrap each marinated prawn in shredded pastry ribbons, skewer and deep fry till golden brown in colour.

4. To make the sauce, mix the japanese cooking wine, soy sauce and chilli padi.

SERVING SUGGESTION
Serve with the Mirin - Chilli Sauce

Recipe adapted from Tee Yih Jia- www.tyjfood.com

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