Crispy Prawn Cigars with Coconut Dipping Sauce

Cook time 35 minutes
Servings 24


1 litre canola oil, for frying
30 (1.2kg) raw banana prawns, peeled, deveined and cut into small pieces
½ an egg white
1 spring onion, finely chopped
1 ½ tsp. ginger, finely grated
¼ cup coriander leaves, finely chopped
½ cup dried shitake mushrooms, soaked in warm water then squeezed dry and finely chopped.
1 tbs. organic soy sauce
½ tsp. sesame oil
24 sheets of square spring roll pastry 

Dipping Sauce:
3 tbs. fresh lime juice
3 tbs. fish sauce
1 tbs. grated coconut
1 tbs. sambal oelek
1 ½ tbs. grated palm sugar

Crispy Prawn Cigars with Coconut Dipping Sauce


In a large bowl, mix the prawn, eggwhite, spring onions, ginger, coriander, shitake mushrooms, soy sauce and sesame oil together. Use your hand to knead the mixture together until it come together and is slightly sticky.

Place spring roll wrapper on a flat surface with one of the points facing you. Place approximately 2 tbs. of the mixture on the bottom third of the wrapper. Make a neat sausage shape of the prawn mixture and fold in the point closest to you. Now fold in both right and left points and finally roll into a tight cylinder. Dap with some water (that has been mixed with a little flour to form a paste) and seal. Repeat the process and place under a damp cloth until ready to deep fry. Heat the oil in a deep pot to 190?C. Carefully add a small batch at a time of spring rolls. Cook until golden brown all over. Drain on some paper towelling and serve hot with the dipping sauce.

For the Dipping Sauce:
Combine all ingredients together and mix well