MINI PRAWN ROLLS

Makes about 700 g (1½ lb)

Compared to other Peranakan snacks, these mini prawn rolls are a modern creation, a marriage of Chinese and Peranakan ingredients. Frozen spring roll skin, readily available from the freezers in supermarkets are cut into small squares, then topped with a filling of ground dried prawns, flavoured with lemon grass, kaffir lime leaves, chilli powder and ground turmeric, rolled up and deep-fried. Although available from the shops all year round, these mini prawns rolls remain a favourite snack for the Chinese New Year..

Dried prawns (shrimps) 300 g (11 oz),
rinsed and drained

Lemon grass 2 stalks, ends trimmed
and crushed

Kaffir lime leaves 6
Chilli powder 3 Tbsp
Ground turmeric ½ Tbsp
Sugar 8 Tbsp

Spring roll skin 5 large sheets, cut into
3-cm (1-in) squares

Cooking oil for deep-frying

1.   Using a mortar and pestle or blender, grind dried prawns until fine.

2.   Heat a wok over low heat and add lemon grass, kaffir lime leaves, chilli powder,
ground turmeric and dried prawns. Stir-fry constantly until mixture is fragrant and dry.
Remove from heat and leave to cool completely before adding sugar. Mix well.

3.   Place a spring roll skin square on a flat work surface with one corner pointing
towards you. Spoon a small amount of prawn mixture in a line on skin. Fold corner
nearest you over prawn mixture, then fold left and right hand corners in. Roll up into
a neat and tight roll, then press edge to seal. Repeat until ingredients are used up.

4.   Heat oil for deep-frying and deep-fry prawn rolls in batches until golden brown and
crisp. Drain well on absorbent paper towels and allow to cool.

5.   Store in an airtight container. Prawn rolls can keep for up to 3 months at room
temperature and up to 6 months if refrigerated.

160

PERANAKAN HERITAGE

Cooking