Thai Prawn Spring Rolls with Fresh Chilli Jam
FOOD + DRINK Coastal Cuisine cont...
Thai Prawn Spring Rolls with Fresh Chilli Jam
Recipe by: Tracklements, tracklements. co. uk
These tasty little rolls will keep well in the fridge for a few hours. Either eat fresh or shallow fry for a crispy treat. Great served with a green salad garnish as a starter, or made into mini versions as an appetiser for your next gathering.
Makes: approx. 10 rolls
Ingredients:
For the prawn mixture:
• 100g fresh raw king prawns
• 1 tsp oil to fry- we like ground nut or toasted sesame oil
• 1 tbsp of light soy sauce
For the peanut sauce mixture:
• 2 tbsp Tracklements Fresh Chilli Jam
• 2 tbsp crushed roasted peanuts
For the salad:
• 1 handful of basil, torn( we like Thai basil)
• 1 handful fresh coriander
• Fresh peppermint( 2 stalks), cut into small pieces
• Half an iceberg lettuce, shredded
• 1 carrot, julienned
• 10 rice wrappers
Method:
1. Chop the prawns and then fry in the oil in a saucepan until pink. Add the soy sauce, briefly heat and then set aside.
2. Mix the Tracklements Fresh Chilli Jam and roasted peanuts, put in a bowl and set aside. Put the salad ingredients into small bowls.
3. Soak a rice wrapper in a large bowl of water for 1 min until soft.
4. Spread the wrapper out onto a chopping board. Fill with a good handful of the salad mixture, then the peanut mixture, then a spoonful of prawn mixture.
5. Fold in the sides of the wrapper then roll up into a pancake.
6. Either eat fresh or shallow fry for a crispy treat.
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