Hakien Prawns
Originally of Chinese origin, and similar to the spring roll, this appetizer is very popular in Mauritius. A filling of choice is wrapped in rice paper, dipped in a flour-based batter and deep-fried till crisp. Serve hot with your favourite chutneys or sauce.
Ingrédients de la recette
- For the Filling:
- 400g Vietnamese Rice Paper Rolls
- 1 cup / 325g Diced Raw Prawn
- Salt to taste
- Black pepper to taste
- 1 ½ Cup / 75 g Shredded Cabbage
- 1 ½ cup / 75 g Shredded Carrot
- 1 Tbsp Garlic Paste
- 1 cup / 50 g Mushroom
- 1 Tbsp Fish Sauce Or Depending of your taste
- Spring Onion
- 1 Tsp Dark Soy Sauce
- For the Batter:
- 1 Cup / 150 g Plain White Flour
- 2 Tbsp Cornflour/Cornstarch/Potato Starch Or Tapioca Flour
- Water Depending of the consistency
- Pinch Yellow Food Colouring
Instructions
- 1
Heat oil in a pan over medium heat.
- 2
Add diced prawns with a pinch of salt and black pepper; stir and cook.
- 3
Remove the prawns from the pan and set aside.
- 4
Add more oil to the same pan.
- 5
Add shredded cabbage and shredded carrot; cook for a few minutes.
- 6
Add garlic paste and stir.
- 7
Add mushrooms and stir.
- 8
Add fish sauce and black pepper.
- 9
Return the cooked prawns to the pan and stir.
- 10
Add chopped spring onion and stir.
- 11
Add dark soy sauce and stir.
- 12
Transfer the filling to a bowl.
- 13
Soak a sheet of Vietnamese rice paper in cold water for 3 seconds.
- 14
Place 1 tablespoon of filling on the rice paper, fold the sides, and roll into a cylinder.
- 15
Repeat to make the remaining rolls.
- 16
Mix flour, cornflour, and a pinch of salt in a bowl.
- 17
Gradually add water while stirring to make a smooth, light batter.
- 18
Whisk in a pinch of yellow food colouring.
- 19
Heat oil in a pot for deep frying.
- 20
Dip each roll in the batter and fry over medium heat for about 3 minutes until golden brown.
- 21
Remove the fried rolls and drain before serving.
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Se connecterCrédits : Source: Cuisine Mauritian