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Tiscali Food and Drink
Prawn/shrimp and lychee spring roll (Po Pia Hat Yai)
Ingredients
12 spring roll sheets, each 4 inches/10cm square
6 large raw prawns/shrimps, peeled but leaving the tail on, de-veined and sliced in half lengthways
6 large peeled lychees (fresh or canned), finely chopped
salt and ground black pepper
1 egg, whisked
vegetable oil for deep frying
The sauce:
6 tbsp rice vinegar
4 tbsp sugar
1/2 tsp salt
1 tbsp ground roasted peanuts
4 small fresh red or green chilli, finely chopped
Method
Take one spring roll sheet and fold over one corner towards the centre. Lay a half prawn on the sheet with its tail hanging over the folded edge. Lay half of one chopped lychee along the length of the prawn and sprinkle with salt and pepper. Roll up the spring roll sheet from one side of the prawn to the other so that you are left with a cylinder like a fat cigarette with the tail protruding from one end. Seal the spring roll with whisked egg. Repeat the process to make the remaining spring rolls. Set aside.
To make the sauce, in a small saucepan, heat the vinegar and stir in the sugar until dissolved. Stir in the salt, nuts and chillis. Stir well and turn into a bowl.
Heat a pan of oil for deep frying to 400 degress F/ 200 degrees C. Deep fry the spring rolls until they are golden brown all over. Drain on paper towels and serve hot, with the sauce.
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