Rose’s Kitchen

Crispy Prawn Rolls



300g dried prawns
5 buah keras (ground)
1 tbsp chilli paste
1/2 tsp belachan
5 rounded tbsp caster sugar
thinly sliced limau perut leaves
poh piah skin cut into 4 pieces
egg white for sealing the prawn rolls


1.  Clean dried prawns and remove grits. Place in a blender and grind till fine.
2.  Fry chilli paste, buah keras and belachan with a little oil till aromatic.
3.  Add ground dried prawns and keep on frying till crispy. Remove and add in 5 tbsp sugar and the sliced limau perut leaves and mix well.
4.  Place some prawn mixture on a piece of poh piah skin, roll up and seal with egg white.
5.  Deep fry till golden brown.  Drain on absorbent paper and when cool, store in an air-tight container.

January 1, 2011 Posted by | Cookies | 1 Comment