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Tempura prawn rice paper rolls with chilli mayonnaise
Tempura prawn rice paper rolls with chilli mayonnaise
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Delicious rice paper rolls with crispy tempura prawns, creamy avocado, and zesty spicy mayo.
Ingredients:
  • 200g mayonnaise
  • 20.00 ml sambal oelek (indonesian chilli paste)
  • 60ml soy sauce
  • 60ml rice vinegar
  • Sunflower oil, to deep-fry
  • 150g self-raising flour
  • 250ml mineral water
  • 16 green prawns, peeled (tails intact), deveined
  • 16 rice paper sheets
  • 2 small avocados, thinly sliced
  • 6.00 gm black sesame seeds
  • 2 carrots, cut into matchsticks
  • 1 bunch coriander, leaves picked
  • Lime wedges, to serve
Instructions:
  • Mix creamy mayonnaise with spicy sambal oelek in one bowl. In another bowl, blend savory soy sauce with tangy vinegar. Set both mixtures aside.
  • 1. Heat oil in a pan until it reaches 160C (check with the bread cube test). 2. Combine flour and sparkling water by whisking. 3. Coat prawns with extra flour, then dip in batter in batches. 4. Deep-fry until golden and puffed, about 3 minutes. 5. Drain on paper towel before serving.
  • Submerge 1 rice paper sheet in cold water until soft, then transfer onto a clean work surface. Arrange avocado slices on one end, followed by sesame, carrot, coriander, 1 prawn, and a drizzle of chili mayonnaise.
  • Take the sides of the sheet and gently fold them in, then roll up the filling to fully enclose it. Repeat this process to create a total of 16 rolls.
  • Present the rice paper rolls with soy dipping sauce, any leftover chili mayonnaise, and lime wedges for a zesty finish.

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