Tuesday, 16 April 2019

Golden Prawn Rolls with Mango Salsa 黄金香芒虾卷



* in collaboration with San Remo for Durum Wheat Semolina

Who doesn't like a prawns and mango combo? My husband loves these Golden Prawn Rolls with Mango Salsa 黄金香芒虾卷. He told me it feels a little like the Indian Prawn Vadai, but less the heavy spice flavours (he prefers it this way). The prawn heads and tails are also deep fried till golden crispy and can be eaten crackling. The prawn rolls goes well with the sweet and sour mango salsa with the added tanginess from the onions. 

Actually, I'd all along used semolina for fresh pasta making due to its coarse texture. I was pleasantly surprised when using San Remo Durum Wheat Semolina for this pastry skin as a smooth texture dough was achieved. And check out how well the pastry skin reacted to deep frying - with the beautiful 'bubbling' on the surface!   

WIN! Get a chance to WIN* $5,000 FairPrice Gift Vouchers if you purchase at least $3 worth of San Remo products in FairPrice between 5-30 April 2019! *Terms and conditions apply. Refer San Remo for more information!

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Ingredients for Pastry Skin (enough for 4 to 8 pax as a side dish) :
  • 200 gm San Remo Durum Wheat Semolina Flour
  • 50 gm plain flour
  • 1 large egg (beaten)
  • water (beaten egg + water = 150 ml)

Seasoning Ingredients for Prawns :
  • 10 pcs large prawns (de-shelled except for heads and tails)(deveined)
  • 1 tbsp corn flour
  • 1/2 tsp salt 
  • 1/2 tsp sugar
  • 1/2 tsp ikan bilis powder

 Ingredients for Mango Salsa :
  • 3 to 4 ripe mangoes (deseed and cut to small cubes) 
  • 1 mid-sized onion (diced)
  • a handful of finely chopped coriander
  • 2 tbsp sugar (for caramelisation in pot)
  • 1/2 tsp five spice powder (for caramelisation in pot)
  • a dash of cayenne powder or paprika (optional)

Method :

  1. Sieve San Remo Durum Wheat Semolina flour and plain flour into a large bowl.
  2. Dig a well at the centre and fold in egg mixture (egg + water). Leave about 1/4 of egg mixture to be added at later part.
  3. Knead with hands till dough is smooth and even. Add last 1/4 of egg mixture bit by bit and knead to desired texture. It's not necessary to use up all egg mixture so long as desired texture is attained.
  4. When ready, cover dough with cling wrap and leave it to rest for about 1 hour.
  5. Meanwhile, marinade prawns with all seasoning ingredients. Set aside
  6. When ready to cook, divide dough into 10 equal pcs (approx. 25 gm each).
  7. Flatten with a rolling pin. Use a round cutter (about 11 cm diameter) to cut pastry skin into same sized round shapes.
  8. Brush a little egg wash on one side of pastry skin.
  9. Roll one prawn into each pastry skin.
  10. Heat cooking oil. Deep fry prawn rolls till light golden colour. 
  11. Drain prawn rolls with paper towels. Set aside.
  12. To prepare mango salsa, heat pot over stove. Add sugar and five spice powder into pot and allow to caramelise over heat. 
  13. Fold in onions and mangoes and allow to simmer for 1 to 2 minutes.
  14. Fold in coriander and mix well.
  15. Deep fry prawn rolls again just before serve.
  16. Plate and top with mango salsa. Sprinkle a little cayenne powder or paprika.
  17. Serve whilst hot.
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