24 x Dublin Bay Prawns, peeled and deveined
Knob of butter
Rapeseed oil, for cooking
1 spring onion, finely chopped
1 small red onion, thinly sliced
¼ head Chinese cabbage, tough stalk removed and leaves finely shredded (about 200g)
1 tsp mild curry powder
3 tbsp sweet chilli sauce
1 tbsp chopped fresh coriander
8 single x 30cm (12in) spring roll wrappers, thawed if frozen
Egg wash (made with 1 egg and 1 tbsp milk)
A little siracha/hot sauce
1 large mango, peeled, stone removed and diced
1 roasted red pepper, diced
2 tbsp sweet chilli sauce
1 lime, juice and zest
1 tbsp shredded fresh mint
1 tbsp extra virgin olive oil
Sea salt and freshly cracked black pepper
24 x Dublin Bay Prawns, peeled and deveined
Knob of butter
Rapeseed oil, for cooking
1 spring onion, finely chopped
1 small red onion, thinly sliced
¼ head Chinese cabbage, tough stalk removed and leaves finely shredded (about 200g)
1 tsp mild curry powder
3 tbsp sweet chilli sauce
1 tbsp chopped fresh coriander
8 single x 30cm (12in) spring roll wrappers, thawed if frozen
Egg wash (made with 1 egg and 1 tbsp milk)
A little siracha/hot sauce
1 large mango, peeled, stone removed and diced
1 roasted red pepper, diced
2 tbsp sweet chilli sauce
1 lime, juice and zest
1 tbsp shredded fresh mint
1 tbsp extra virgin olive oil
Sea salt and freshly cracked black pepper
For the Spring Rolls
Heat the butter in a frying pan with a dash of rapeseed oil over a medium heat.
Add the spring onion, red onion, cabbage and curry powder and toss until almost tender. Add the sweet chilli sauce and coriander and toss until combined. Season to taste and allow to cool completely.
Lay out one spring roll wrapper on a clean work surface and brush the edges with egg wash. Imagine a diagonal line across the centre of the spring roll wrapper and spoon the mixture onto the centre along the line followed by 3 prawns. Be careful not to overfill the spring rolls or they can burst during cooking.
Fold the bottom corner up over the mixture, then turn the two outside corners in and roll up to meet the eggy corner to stick. Place on a tray with parchment paper. Repeat to make the remaining spring rolls using up all the mixture and prawns.
Preheat a deep-fat fryer pan to 180°C. Deep-fry 2 of the spring rolls for 3-4 minutes, until the spring rolls are golden brown.
Drain on kitchen paper and keep warm in a low oven or loosely covered with foil while you cook the remaining rolls.
If desired these can also be cooked in the oven at 180°C for 10-12 minutes until gold brown.
For the Mango Salsa
Place the mango and roasted red pepper in a bowl. Add in the sweet chilli sauce, lime zest and juice, mint and extra virgin olive oil. Season to taste.
Cover with cling film and set aside at room temperature until needed or in the fridge. Use as required.
For the Spring Rolls
Heat the butter in a frying pan with a dash of rapeseed oil over a medium heat.
Add the spring onion, red onion, cabbage and curry powder and toss until almost tender. Add the sweet chilli sauce and coriander and toss until combined. Season to taste and allow to cool completely.
Lay out one spring roll wrapper on a clean work surface and brush the edges with egg wash. Imagine a diagonal line across the centre of the spring roll wrapper and spoon the mixture onto the centre along the line followed by 3 prawns. Be careful not to overfill the spring rolls or they can burst during cooking.
Fold the bottom corner up over the mixture, then turn the two outside corners in and roll up to meet the eggy corner to stick. Place on a tray with parchment paper. Repeat to make the remaining spring rolls using up all the mixture and prawns.
Preheat a deep-fat fryer pan to 180°C. Deep-fry 2 of the spring rolls for 3-4 minutes, until the spring rolls are golden brown.
Drain on kitchen paper and keep warm in a low oven or loosely covered with foil while you cook the remaining rolls.
If desired these can also be cooked in the oven at 180°C for 10-12 minutes until gold brown.
For the Mango Salsa
Place the mango and roasted red pepper in a bowl. Add in the sweet chilli sauce, lime zest and juice, mint and extra virgin olive oil. Season to taste.
Cover with cling film and set aside at room temperature until needed or in the fridge. Use as required.
To serve, place a little mango salsa to the side of a place, drizzle a little siracha on the plate and then cut the spring rolls as a diagonal and place next to the salsa.
