Quick & Easy

Pork and garlic chive wrapped prawns

pork and garlic chive wrapped prawns



1.Combine mince, chives, chilli and ginger in medium bowl.
2.Shell and devein prawns, leaving tails intact. Cut along back of each prawn, without cutting all the way through; flatten prawns slightly.
3.Place spring roll wrapper on board; fold one corner up to meet centre. Place one flattened prawn onto wrapper, tail at folded end; top prawn with 1 level tablespoon pork mixture.
4.Brush around edges with blended cornflour and the water. Fold wrapper around filling, leaving tail exposed; press edges together to seal. Repeat with remaining prawns, pork mixture and wrappers.
5.Heat oil in wok; deep-fry prawns, in batches, until cooked. Drain on absorbent paper

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