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Thread: Help with recipe : Deep fried prawn and basil in spring roll wrapper

  1. #1
    jzfredricks Guest

    Default Help with recipe : Deep fried prawn and basil in spring roll wrapper

    Hi all,

    just wondering if anyone had any thought to help me 'perfect' this
    recipe?

    I had them at a restaurant on the weekend and they were wonderful.
    I'll do my best to describe them;

    basically a de-shelled prawn (except for the tail), wrapped in a
    single basil leaf (roughly in the centre of the entire thing)(about
    1/3 or 1/4 of it had basil coverage) , then wrapped in (what was
    described as) a 'spring roll wrapper', then deep fried, then *very*
    (about 3 or 4 flakes of sea salt, no more) lightly sprinkled with
    salt.

    The prawn taste was dominant. Not too salty, not to bland. It was just
    right. I assume that's a matter of getting good prawns and not over
    cooking them.

    The wrapper was mainly about texture, as it didn't have too strong a
    taste.

    The basil was not overpowering, as I thought it might be.

    So, my questions are these;

    1) what oil would you cook these in? There was no oil taste at all.
    2) what 'spring roll wrappers' would you use? home made or just shop
    purchased? If so, what type?

    and lastly;

    3) think of any improvements? I was thinking of serving them with a
    lime aioli.

    thanks in advance

    jack

  2. #2
    kilikini Guest

    Default Re: Help with recipe : Deep fried prawn and basil in spring roll wrapper

    jzfredricks wrote:
    > Hi all,
    >
    > just wondering if anyone had any thought to help me 'perfect' this
    > recipe?
    >
    > I had them at a restaurant on the weekend and they were wonderful.
    > I'll do my best to describe them;
    >
    > basically a de-shelled prawn (except for the tail), wrapped in a
    > single basil leaf (roughly in the centre of the entire thing)(about
    > 1/3 or 1/4 of it had basil coverage) , then wrapped in (what was
    > described as) a 'spring roll wrapper', then deep fried, then *very*
    > (about 3 or 4 flakes of sea salt, no more) lightly sprinkled with
    > salt.
    >
    > The prawn taste was dominant. Not too salty, not to bland. It was just
    > right. I assume that's a matter of getting good prawns and not over
    > cooking them.
    >
    > The wrapper was mainly about texture, as it didn't have too strong a
    > taste.
    >
    > The basil was not overpowering, as I thought it might be.
    >
    > So, my questions are these;
    >
    > 1) what oil would you cook these in? There was no oil taste at all.
    > 2) what 'spring roll wrappers' would you use? home made or just shop
    > purchased? If so, what type?
    >
    > and lastly;
    >
    > 3) think of any improvements? I was thinking of serving them with a
    > lime aioli.
    >
    > thanks in advance
    >
    > jack


    Spring roll wrappers are made from rice, it's all about the wrapping,
    though. How do you wrap (fold) and deep fry without them falling apart.
    I'd love to learn that! The shrimp may have been marinated. You might try
    marinating them in a little sesame oil, garlic, ginger & lemongrass for
    about 15 minutes. Other than that without tasting, I wouldn't have a clue.
    Hope this helps somewhat.

    kili



  3. #3
    beth thomas Guest

    Default Re: Help with recipe : Deep fried prawn and basil in spring roll wrapper


    "jzfredricks" <[email protected]> wrote in message
    news:[email protected]..
    > Hi all,
    >
    > just wondering if anyone had any thought to help me 'perfect' this
    > recipe?
    >
    > I had them at a restaurant on the weekend and they were wonderful.
    > I'll do my best to describe them;
    >
    > basically a de-shelled prawn (except for the tail), wrapped in a
    > single basil leaf (roughly in the centre of the entire thing)(about
    > 1/3 or 1/4 of it had basil coverage) , then wrapped in (what was
    > described as) a 'spring roll wrapper', then deep fried, then *very*
    > (about 3 or 4 flakes of sea salt, no more) lightly sprinkled with
    > salt.
    >
    > The prawn taste was dominant. Not too salty, not to bland. It was just
    > right. I assume that's a matter of getting good prawns and not over
    > cooking them.
    >
    > The wrapper was mainly about texture, as it didn't have too strong a
    > taste.
    >
    > The basil was not overpowering, as I thought it might be.
    >
    > So, my questions are these;
    >
    > 1) what oil would you cook these in? There was no oil taste at all.
    > 2) what 'spring roll wrappers' would you use? home made or just shop
    > purchased? If so, what type?
    >
    > and lastly;
    >
    > 3) think of any improvements? I was thinking of serving them with a
    > lime aioli.
    >
    > thanks in advance
    >
    > jack


    Jack,
    check out epicurious.com ...there is a recipe for 'tropical spring rolls
    with chile sauce' that sounds similar to what you describe, and the sauce is
    delicious. I follow the recipe except I add a little grated carrot and
    occasionally a little coconut to the spring roll.
    HTH,
    Beth



  4. #4
    Sqwertz Guest

    Default Re: Help with recipe : Deep fried prawn and basil in spring rollwrapper

    kilikini wrote:

    > Spring roll wrappers are made from rice, it's all about the wrapping,
    > though.


    Spring roll wrappers are made from wheat. these are thew kind that are
    deep fried.

    Almost all summer roll wrappers are made from tapioca starch. They just
    call them rice wrappers because they were traditionally placed on rice
    mats to dry - which is where they get their cross-hatched pattern.

    I examined at least 20 different brands the other night and they were
    all made with tapioca - contrary to popular belief.

    > How do you wrap (fold) and deep fry without them falling apart.


    You use the thin wheat kind - they kind you have to peel off each other
    very slowly and carefully.

    -sw

  5. #5
    kilikini Guest

    Default Re: Help with recipe : Deep fried prawn and basil in spring roll wrapper

    Sqwertz wrote:
    > kilikini wrote:
    >
    >> Spring roll wrappers are made from rice, it's all about the wrapping,
    >> though.

    >
    > Spring roll wrappers are made from wheat. these are thew kind that
    > are deep fried.
    >
    > Almost all summer roll wrappers are made from tapioca starch. They
    > just call them rice wrappers because they were traditionally placed
    > on rice mats to dry - which is where they get their cross-hatched
    > pattern.
    > I examined at least 20 different brands the other night and they were
    > all made with tapioca - contrary to popular belief.
    >
    >> How do you wrap (fold) and deep fry without them falling apart.

    >
    > You use the thin wheat kind - they kind you have to peel off each
    > other very slowly and carefully.
    >
    > -sw


    Thanks, (sincerely, my friend) for the edumacation. I didn't know that
    spring rolls were made from wheat vs. summer rolls. I appreciate it.

    kili



  6. #6
    Sqwertz Guest

    Default Re: Help with recipe : Deep fried prawn and basil in spring rollwrapper

    kilikini wrote:

    > Thanks, (sincerely, my friend) for the edumacation. I didn't know that
    > spring rolls were made from wheat vs. summer rolls. I appreciate it.


    So many restaurants and manufacturers use the term spring roll [wrapper]
    incorrectly that they've got everyone confused.

    Spring roll = egg roll = fried
    Summer roll = salad roll = fresh

    Most of the decent Chinese cookbook writers get it right, at least.

    -sw

  7. #7
    jzfredricks Guest

    Default Re: Help with recipe : Deep fried prawn and basil in spring rollwrapper

    On Oct 8, 3:11*am, Sqwertz <swe...@cluemail.compst> wrote:
    > > Thanks, (sincerely, my friend) for the edumacation. *I didn't know that
    > > spring rolls were made from wheat vs. summer rolls. *I appreciate it.

    >
    > So many restaurants and manufacturers use the term spring roll [wrapper]
    > incorrectly that they've got everyone confused.
    >
    > Spring roll = egg roll = fried
    > Summer roll = salad roll = fresh
    >
    > Most of the decent Chinese cookbook writers get it right, at least.


    thanks all, helpful stuff.

    What about oil? Any preference?

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