Name: Pork and garlic chive wrapped prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 250 gram pork mince; 2 tablespoon finely chopped fresh garlic chives; 1 fresh small red thai chilli, chopped finely; 2 centimetre piece fresh ginger (10g), grated; 12 large king prawns (840g), uncooked; 12 x 12cm-square spring roll wrappers; 2 tablespoon cornflour; 1/4 cup (60ml) water; peanut oil, for deep-frying

Pork and garlic chive wrapped prawns

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

250 gram pork mince

2 tablespoon finely chopped fresh garlic chives

1 fresh small red thai chilli, chopped finely

2 centimetre piece fresh ginger (10g), grated

12 large king prawns (840g), uncooked

12 x 12cm-square spring roll wrappers

2 tablespoon cornflour

1/4 cup (60ml) water

peanut oil, for deep-frying

Method

1.Combine mince, chives, chilli and ginger in medium bowl.

2.Shell and devein prawns, leaving tails intact. Cut along back of each prawn, without cutting all the way through; flatten prawns slightly.

3.Place spring roll wrapper on board; fold one corner up to meet centre. Place one flattened prawn onto wrapper, tail at folded end; top prawn with 1 level tablespoon pork mixture.

4.Brush around edges with blended cornflour and the water. Fold wrapper around filling, leaving tail exposed; press edges together to seal. Repeat with remaining prawns, pork mixture and wrappers.

5.Heat oil in wok; deep-fry prawns, in batches, until cooked. Drain on absorbent paper

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