| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Indo |
Appetizers, Indonesian, Seafood |
12 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; minced |
| 6 |
|
White peppercorns; crushed |
| 1 |
ts |
Finely chopped fresh cilantro roots, small strings discarded |
| 1 |
tb |
Thai Fish Sauce (see recipe; see Note) |
| 24 |
lg |
Shrimp; partially peeled (tails left on) and deveined (see Video) |
| 12 |
|
Wonton skins (3 1/2 inches square), cut in half crosswise |
| 1/2 |
c |
Peanut oil |
| 1/4 |
c |
Sweet Garlic Sauce and/or Indonesian Soy Sauce (see recipe) |
INSTRUCTIONS
1. Combine the garlic, peppercorns, cilantro, and fish sauce in a bowl. Add
the shrimp, toss well, and set aside to marinate for 15 minutes. Drain the
shrimp.
2. Wrap a wonton skin around the center of each, so that the tip and the
tail are exposed. Dip your finger in a little water and dampen the open
edge slightly to seal.
3. Heat the peanut oil in a large skillet over medium heat. Add the prawn
rolls, 6 at a time, and fry 1 minute on each side, until nicely golden.
Drain on a paper towel and repeat with the remaining prawn rolls. Serve
immediately with one or both of the sauces for dipping.
Makes 24 prawn rolls
Note: If you'd rather buy fish sauce, it is available in Asian grocery
stores or Asian sections of supermarkets.
(see Video)
Serving Ideas : Prawn Rolls
NOTES : Simple to prepare and delicious tasting, these prawns (shrimp) are
marinated for just 15 minutes in an aromatic blend of garlic, cilantro
roots, white pepper, and fish sauce. I've wrapped just the middle of the
prawns in wonton skins and let the tails show through decoratively. Serve
hot and crisp as an hors d'oeuvre with small bowls of Sweet Garlic Sauce
and Indonesian Soy Sauce alongside for dipping. Have a tiny plate at hand
for the tails.
Recipe by: Copyright © 1994 by Sheila Lukins
Posted to MC-Recipe Digest V1 #862 by MsRooby <msrooby@blarg.net> on Oct
24, 1997
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