Thursday, 28 January 2016

Mini Sambal Prawn Roll 虾米卷



Mini Sambal Prawn Roll (or Shrimp Roll) is not difficult to make, just tiring.

This dish needs no introduction since it is a very popular Chinese New Year snack. It is crispy, spicy and pungent, typical of a Malaysian delicacy. The process is pretty easy but time-consuming. The skill here is to get it looking neat and pretty since the rolls are pretty dainty. Believe me, after a few dozens your hands would automatically protest.

As for the filling, the recipe I used was borrowed from my Sambal Udang Kering recipe. Only this time, I made it more dry and finer by reducing the water, oil and blending the dried shrimp finely. If you find it too tedious, you might want to consider getting a jar of the dried shrimp floss from your favourite joint. Exorbitant price as usual, but it saves you the hassle.

Mini Sambal Prawn Roll 虾米卷



Dried Prawn Floss Filling

Ingredients
30 g dried chilli, stem and seeds removed
50 g garlic
150 g onion
100 g shallots (bawang ros)
15 g belacan (1 inch cube), toasted
60 ml (1/2 cup) oil
300 g dried shrimp, soaked for 5 mins and drain

Seasoning
80 g sugar (or less)
1 tsp salt (or to taste)

Put everything into a blender (except for the seasoning) and blend until fine. Transfer everything into a wok and fry in medium heat, stirring constantly. When mixture becomes fragrant, add seasoning. Fry until the sambal turns dry and seasoning is well blended in. Remove from fire and set aside to cool.

Note: You could also use the breadmaker jam function to cook this. Cooking time would vary according to breadmaker used.


Wrapping the Rolls

You will need:
1. 1 packet of frozen spring roll skin (8.5 in x 8.5 in)
2. Knife
3. Ruler


1. Cut the popiah skin into 3 equal sections






2. Then cut each strip into 3 equal sections again. You would get 9 squares per sheet.
Remember to cover with a wet towel so that it wouldn't dry out.





3. Take one square sheet and spoon some dried shrimp floss in the middle. 
Do not be too greedy or it will be too salty or burst.  





4. Fold the lower corner upwards.





5. Fold both the sides into the middle. 
Apply eggwash or cooked starch along the tip.





6. Roll tightly. Make sure the ends are well sealed.






7. Fry Prawn Rolls in hot oil until golden brown. Remove and drain. 
Let cool completely before storing in air tight jars.




Want to challenge yourself further? Try my Kok Zai (mini peanut puff) recipe here:




Or had you enough of all the wrapping? Try this easy CNY crabstick snack:






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