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Crisp prawn and turkey parcels
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Transform Christmas leftovers into creative new dishes.
Ingredients:
  • 80g (1 cup) finely shredded savoy cabbage
  • 400g cooked prawns, peeled, cleaned, cut into 2cm pieces
  • 160g (1 cup) shredded roast turkey or barbecued chicken
  • 2 spring onions, finely chopped
  • 2 tsp finely grated ginger
  • 6 sheets spring roll pastry, (see note) thawed
  • Vegetable oil, to shallow-fry
  • 1 carrot, peeled into ribbons
  • 500.00 ml bean sprouts
  • 62.50 ml coriander leaves, chopped
  • 40.00 ml chopped roasted peanuts
  • Steamed rice (optional), to serve
  • 1/2 red bird's-eye chilli, seeded, finely chopped
  • 1/2 clove garlic, finely chopped
  • 15.00 gm caster sugar
  • 20.00 ml rice vinegar
  • 48.80 gm fish sauce
  • 1 lime, zested, juiced
Instructions:
  • Combine all the dressing ingredients in a bowl and whisk vigorously with 2 tablespoons of water until smooth.
  • To prepare the parcels, mix cabbage, prawns, turkey, onions, and ginger in a bowl. Cut each pastry sheet into 4 pieces. Spoon 1 tablespoon of the prawn mixture into the center of each piece, leaving a 2cm border. Lightly brush the border with water. Fold the corners into the center, creating an envelope shape, and press the edges together to seal. Recipe makes 24 parcels.
  • Fill a large frying pan with oil to a depth of 2cm and heat over medium heat. Cook the parcels in 2 batches for 1 minute on each side until they turn golden. Use a slotted spoon to remove them and let them drain on a paper towel.
  • Combine shredded carrots, fresh bean sprouts, and chopped coriander in a bowl. Drizzle half of the dressing and sprinkle with peanuts before serving.
  • Arrange the prawn and turkey parcels beautifully on a serving tray, drizzle with the reserved dressing, and serve alongside a fresh salad and rice, if desired.

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