A few days ago, i was chatting with a dear friend and reader who was reminding me of something i had written months back and it occurred to me that i don’t always take the time to say thank you to my readers…. Thank you so much for taking the time to read from me, thank you for stopping by, thank you for clicking that read “here” in my subscriber emails! It means so much to me and it is because you keep coming back, that’s why i am always encouraged to pick up that camera to snap and then the pen to write (more like pick up that laptop to click away :-))! Thank you! 🙂
A few days ago, i was at one of my favorite seafood markets located in Victoria Island, under the bridge at the Law School bus stop…. I didn’t go wanting to cook a specific thing, i just wanted inspiration and knew i’ll get it when i got there! Nothing like fresh produce to inspire! Awaken the chef in you and try it some time! 🙂
…So, i got some fish, crab and of course prawns…. It took me a while trying to decide whether to go for shrimp or a specific size of prawns…. I eventually went with the mid sized tiger prawns.
I am currently spending time with my sister and her family and i am yet to meet a pickier eater than my sis (pele mama but its true! Lol!) and she loved this and so did everyone else.
When i managed a catering and hospitality services company here in Lagos, prawn and mayonnaise spring rolls was that appetizer you could always be certain would please guests or customers but it didn’t come cheap, the king of the small chops or finger food platter!
It was however made slightly different from the way i have done it here. First, we used the dough method for the spring rolls but the batter method which i have used here is simple and straight forward and better suited for the home cook and i love this method. Second, the prawns will usually be chopped and mixed with the mayonnaise and then wrapped with the spring roll wrappers! But when you have fresh, great looking prawns like i did, that isn’t the time to cover it right? Have fun showing off by all means please! Lol!
- For the Spring Roll Wrappers:
- 1 Cup All Purpose Flour
- 4 Tablespoons Corn Flour
- ⅓ Teaspoon Salt
- 11/4 to 11/2 cups of Water
- For the Filling
- 12 medium Tiger Prawns
- ½ teaspoon Salt
- ½ teaspoon Powdered Ginger
- ¼ teaspoon Chili Powder
- 3 Tablespoons Corn flour
- 12 Teaspoons Mayonnaise
- Spring Onions/Scallions (Chopped)
- Oil for deep frying
- To make the spring roll wrappers, in a medium bowl, stir together all purpose flour, corn flour and salt then add about 11/4 cup water. Stir well, using a hand whisk if necessary so you have a smooth batter. Add more water as needed so you have a light batter resembling pancake batter like so...
- Place a non stick pan over medium high heat and allow to heat up. Once hot, using a tablespoon (i prefer to use a dining rather than a measuring tablespoon here so that it is easy to spread the batter using the back of the spoon), while taking the frying pan off the heat each time, spoon 2 tablespoons of batter into the center of the pan and use the back of the spoon to spread out the batter in a circular motion. You want to spread out the batter as thin as possible. Return the pan to the heat and allow to cook. This should take about 30 seconds. You dont need to cook both sides. The wrap is done once the sides start to curl up like so....
- Transfer to a plate with the cooked side facing up and continue until all the batter is done. You should have about 16 to 20 wrappers. Set aside.
- Peel the prawns leaving the tail on and then devein. Rinse and pat dry as much as possible with napkin or paper towel. Season with salt, ginger and chili powder.
- Mix the 3 tablespoons corn flour with enough water to make a slightly thick paste for sealing
- To assemble, place one wrapper on a board or plate, use a knife and place an incision of center on the lower part of the wrapper, Place one prawn on the wrapper passing the tail through the incision. Add 1 teaspoon mayonnaise by the side of the prawn preferably on the curved side of the prawn then top the mayonnaise with some chopped spring onions. Fold the bottom edge up and the top edge down
- Rub some cornflour paste on the left and right edges then fold the left edge over the mayonnaise and prawn and the right edge over that. Rub gently to seal and ensure you have a neat parcel using more cornflour paste to cover any openings where necessary. Repeat until all the prawns have been encased.
- In a frying pan or deep fryer, heat up enough oil for deep frying over high heat. Once hot, fry the prawns in small batches, about a minute on each side or until crisp and golden. Serve hot