Ingredients with Measurements:
- 1 lb. prawns, peeled and deveined
- 1 tbsp. cornstarch
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- Salt and pepper to taste
- 1 tbsp. vegetable oil
- 4-6 spring roll wrappers
- 1/4 cup hoisin sauce
- 1 tbsp. sriracha sauce
- 1 tbsp. honey
- 1 tbsp. rice vinegar
- 1/4 tsp. garlic powder
- 1/4 tsp. ginger powder
- 1/4 tsp. sesame oil
- 1/4 cup water
- Chopped scallions and sesame seeds for garnish
Special equipment needed: None
Step-by-step instructions:
a. In a bowl, mix cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
b. Add prawns to the bowl and toss until coated.
c. Heat vegetable oil in a pan over medium-high heat.
d. Add prawns to the pan and cook for 2-3 minutes on each side until golden brown and cooked through.
e. Remove prawns from the pan and set aside.
f. In a small bowl, mix hoisin sauce, sriracha sauce, honey, rice vinegar, garlic powder, ginger powder, sesame oil, and water.
g. Place a spring roll wrapper on a flat surface and add 2-3 prawns in the center.
h. Fold the sides of the wrapper towards the center and roll tightly.
i. Repeat with the remaining wrappers and prawns.
j. Heat vegetable oil in a pan over medium-high heat.
k. Add the prawn rolls to the pan and cook for 2-3 minutes on each side until golden brown and crispy.
l. Remove prawn rolls from the pan and set aside.
m. Serve prawn rolls with spicy hoisin sauce and garnish with chopped scallions and sesame seeds.
20-25 minutes
5. Temperature: Medium-high heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 6g
- Carbohydrates: 28g
- Protein: 13g
Substitutions for ingredients:
- Shrimp can be used instead of prawns.
- Soy sauce can be used instead of hoisin sauce.
- Chili paste can be used instead of sriracha sauce.
- Apple cider vinegar can be used instead of rice vinegar.
Variations:
- Add shredded carrots and cabbage to the prawn rolls for extra crunch.
- Use lettuce leaves instead of spring roll wrappers for a healthier option.
- Add chopped peanuts to the spicy hoisin sauce for extra texture.
Tips and tricks:
- Make sure the prawns are completely dry before coating them with the cornstarch mixture.
- Do not overcrowd the pan when cooking the prawns or prawn rolls.
- Use a slotted spoon to remove the prawns and prawn rolls from the pan to avoid excess oil.
Storage instructions:
- Prawn rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Prawn rolls can be reheated in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve prawn rolls on a bed of lettuce leaves for a colorful presentation.
- Arrange prawn rolls on a platter and drizzle spicy hoisin sauce over them.
Garnishes:
- Chopped scallions and sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Noodle salad
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the prawn rolls are not crispy enough, increase the cooking time or temperature.
Food safety advice:
- Make sure the prawns are cooked through before serving.
Food history:
- Spring rolls originated in China and were later introduced to Vietnam, where they became a popular street food.
Flavor profiles:
- The prawn rolls are crispy and savory, while the spicy hoisin sauce adds sweetness and heat.
Serving suggestions:
- Serve prawn rolls as an appetizer or as a main dish.
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