Category Archives: Seafood

Baked Clams

Clams………do you find it delicious? The answer should be yes if you are taking the time to read through this post.

I love it! But then I love all sorts of seafood which includes all sorts of shellfish too. And clams are high on the favourites list….

Clams are little morsels of deliciousness; there’s not much you need to do but today I have gone all out to re-create this English summer classic.  It’s light but flavoursome from the butter, cream, cheese and white wine. Please don’t start counting calories; let’s just tuck in without any remorse whatsoever.

I found the most amazing fresh clams at the Hellenic Seafood Store inside Dandenong Market. By the way, have you read my previous post? If you haven’t, you need to because it is a guide to some of the best stores in the market and there is also a $200 voucher waiting for a lucky reader.

Clams - food photography - thespiceadventuress.com

Usually I prepare this South Indian style clams dish but this time, I thought of trying out this recipe. I am a big fan of white sauce, cheese, wine etc… etc…. (Yup you get the picture!). And this recipe for baked clams from an old Rachel Allen cookbook just seemed perfect.

It’s a pretty simple dish actually and extremely easy to prepare even though there are a few steps. It’s important to get your hands on really good quality fresh clams; very little time needs to be spent on cleaning and it also affects the taste.

Baked Clams - thespiceadventuress.com

These baked clams will not take you much time which makes it perfect even for a weekday indulgence. A bottle of crisp white wine and some sourdough bread is all you need. But a salad would be a great idea too if you want to balance out the richness of the dish.

So let’s dig in this deliciously creamy and indulgent Baked Clams!

Baked Clams - thespiceadventuress.com

Ingredients:

  1. 1 kg fresh clams (weight with shells)
  2. 20gm unsalted butter
  3. 20gm plain flour
  4. 2 tbsp shallots; finely chopped
  5. 1 ½ tbsp fresh parsley; finely chopped
  6. 120ml dry white wine
  7. 100ml water
  8. 200ml double cream
  9. Salt, to season
  10. Freshly milled black pepper; to season
  11. 40gm unsalted butter
  12. 40gm Cheddar cheese (you may use Gruyère too)
  13. 25 gm white breadcrumbs

Method:

  • Wash the clams well under cold running water. If there are any clams which will not shut when tapped on the shell, then discard those as it might not be fit to eat.
  • To prepare the roux, heat butter in a pan and add the flour when the butter has melted. Keep stirring for 1-2 minutes taking care that the flour and butter does not burn. Remove from heat and keep aside.
  • In a large pot, place the clams, shallots, parsley, wine and water. Cook on high heat allowing the liquid to boil for a couple of minutes and all the clams have opened.
  • Remove the clams one by one from the pot and place in another bowl. If there are any unopened ones, allow more time to cook which will open up the shells. But if any remain closed even after cooking a few minutes, then discard those. Sieve the remaining liquid through a muslin cloth to remove any remaining grit.
  • Return the strained liquid back to heat, bring to boil. Then add the cream slowly and stir well; allow to boil and then add the roux to thicken the sauce. Season with salt and pepper as necessary.
  • In a separate bowl, mix the remaining butter, cheese and breadcrumbs.
  • To assemble, place the clams in an oven proof dish, pour the sauce all over the clams and then add the crumb mixture evenly on top. Place in a hot oven or under a hot grill for 1- 2 minutes or till the crust is golden.
  • Serve warm

Baked Clams - thespiceadventuress.com

Baked Clams - thespiceadventuress.com

 

 

 

 

 

 

 

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise)

I enjoy sliders more than full sized burgers simply for the fact that most often, I cannot finish a burger by myself. But sliders are like little morsels of deliciousness that are the right size for smaller human beings like me.

Also sliders are fun and exciting party food, perfect for any kind of season. Most of the elements can be prepared ahead of time which leaves you relaxed on the day. Paired with a creamy homemade mayonnaise with the vibrant flavour from Kashmiri chillies, this is a party canapé like none other.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Any kind of fleshy fish without tiny bones can be used for making the patties. Prawns, crab meat and lobster meat are all good options too. Since salmon is an oily fish, there is no need to add any other binding agent (except for a bit of breadcrumbs) but if you are using a white fish, you may need to add potatoes or more bread crumbs so that the patties will not break while frying. And shallow frying or grilling would be the best option instead of deep frying.

Even though I have used the word spicy, these sliders are not super hot but there is plenty of flavour from the spices and aromatics. And don’t get thrown off by Kashmiri chillies in the mayo; these are a variety of chilli from India that has an intense red colour but less heat when compared to others. But you may use any sort of mayo that you wish to.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Brioche buns are the perfect pick for making sliders like these; soft, buttery and delicious. If you live in Australia, I suggest the ones that you can find at Breadtop. You will need to visit early though; gets sold off within a few hours itself.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Ingredients:

For the salmon patties:

(Makes about 12-13 patties)

  1. 450gm skinless salmon fillet
  2. 4 tbsp coarse bread crumbs
  3. 1 egg (600gm)
  4. ½ red onion; finely chopped

This post is brought to you in collaboration with Supreme Seafood, so please visit their website for the full recipe (a really special one too as this marked the 50th recipe that I have created in collaboration with the company)

Full recipe….

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Chilli Prawn Fried Rice

My love for markets is legendary, especially the local one in my suburb (Dandenong) which I would have mentioned on my blog at least a million times.

Looking back, I think it’s destiny that bought us to this suburb. Amidst all the confusion, loneliness and that strange feeling of newness in a foreign country, it was the local market here that was my refuge. The smell, sights and sounds always reminded me of home because I would get every single ingredient that I needed for my style of cooking which means a lot when you are so far from home. And it’s true that food opens doors where none exists. And for me that door was this blog…..

These days, I don’t visit the market as often as I used to but I am still there at least once every fortnight. It’s my space to get inspired and to re-ignite the creativity and passion I have for food. All the beautiful, fresh produce gives me such a buzz and there are so many ideas that pop into my mind after a trip like this.

And with Christmas almost here, markets are just brimming with such amazing produce and I simply couldn’t go past the seafood section. I had to come back with some fresh Australian raw prawns; don’t waste your hard earned money buying prawns from other countries when you can get some amazingly fresh and delicious prawns caught right here in Australia. Believe me, it’s totally worth those few extra dollars.

After all the shopping, I was only in the mind for a one pot dish and nothing elaborate. And this delicious Indo Chinese style prawn fried rice is what came to mind.

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

The Indo Chinese style fried rice is quite different from the traditional Chinese version. It’s a lot more fried where the grains of rice are separate unlike the sticky original version. I wanted a bit of a spice kick and used long dry red chillies for smoky hot undertones.

To get the flavour from the dry red chillies, add it to the cold oil and then heat on low flame. Toss in the prawns with a handful of different vegetables along with perfectly cooked rice and finish off with a dash of soy and tomato chilli sauce.

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

Ingredients:

  1. 400gms long grained rice
  2. 500gms medium sized prawns; deshelled and deveined
  3. 1 large carrot; julienned

This post is bought to you in association with Supreme Seafood so the complete recipe can be found here.

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

Chilli Prawn Fried Rice - a simple and delicious one pot Indo Chinese style fried rice - thespiceadventuress.com

Filipino style Grilled Barramundi

An Indian interpretation of a traditional Filipino dish known as Fish Sarciado.

When I first came across this recipe, I found it a bit strange as it mentioned the use of eggs. Now I have never paired fish and eggs or eaten a similar combination before so it all sounded weird. But still the flavours struck a chord because it reminded me of this tomato egg chutney.

Not being one to turn down a challenge, I decided to give it a go but with my own tweaks because the original recipe sounded a bit bland to my bolder tastebuds. So out came my spice jars and a few experiments later, I had a winner on my plate.

Traditionally whole fried fish is used, often as a way of giving leftovers a new life. But I decided to grill the fish as it is a healthier choice. You also have the option to grill it on the stovetop, use an oven or a barbie….more choices.

Barramundi - food photography - thespiceadventuress.com

Filipino style Grilled Barramundi - an Indian interpretation of a traditional Filipino dish - thespiceadventuress.com

Marinating the fish with a spice paste definitely adds more flavour especially when you are using a whole barramundi. At the same time, I didn’t want it to be overpowering to take away from the main flavours either. So a simple marinade using Kashmir chilli powder (more colour, less heat), pepper and cumin mixed in oil was used to coat the fish.

If you are preparing this dish for a party or get together, I would suggest marinating the fish the day you buy it and then refrigerate or freeze depending on when you will be using it. This allows time for the flavours to penetrate well especially for a fleshy fish like barramundi.

The rest of the dish comes together very easily and is best done just before serving as it tastes best when served warm. I love whole fish preparations when feeding a crowd and it always creates quite a drama when presented as the centre piece at the table. Gets everyone talking and reaching out for their favourite bits; the communal feeling that is best experienced over food.

Filipino style Grilled Barramundi - an Indian interpretation of a traditional Filipino dish - thespiceadventuress.com

Don’t be put off by the fish and eggs pairing, do try it out and let your tastebuds make the decision.

Recipe adapted from apronandsneakers.com

Filipino style Grilled Barramundi

Ingredients:

  1. 1 whole barramundi (approx 800gms); cleaned, descaled and gutted
  2. Marinade for fish
  • 2 tbsp vegetable oil
  • 1 ½ tbsp Kashmiri chilli powder
  • 1 tsp roasted cumin powder

This post is bought to you in collaboration with Supreme Seafood so find the full recipe here.

Filipino style Grilled Barramundi - an Indian interpretation of a traditional Filipino dish - thespiceadventuress.com

Mexican Prawn Tacos with Mango Salsa

Looking at the title, are you wondering where the hell did I find ripe mangoes?

This recipe was developed for a client a while ago when mangoes were in season but I somehow never got around to sharing it with you guys. And since we are moving homes this week, I thought of making these tacos again since I had some leftover prawns in the freezer. That’s when it struck me that I haven’t shared these awesome tacos with you, so here we go – Mexican Prawn Tacos with Mango Salsa.

Mexican Prawn Tacos with Mango Salsa - easy and delicious - thespiceadventuress.com

The star of these tacos is ofcourse the prawns that has been cooked in a rich Mexican style tomato sauce with oodles of flavour. All the ingredients are pantry and refrigerator staples, nothing fancy at all. Just get your hands on fresh local prawns and the job is done. Any type of salsa may be used; the mango salsa was a delicious addition because of the sweetness which balanced out the spice kick from the paprika in the prawns.

Mexican Prawn Tacos with Mango Salsa - easy and delicious - thespiceadventuress.com

Mexican Prawn Tacos with Mango Salsa - easy and delicious - thespiceadventuress.com

Not going to keep you longer with small talk today…I am plainly tired from all the packing, cleaning and scrubbing going on so I promise we will talk more when I have finished with all the moving stuff.

And if you love tacos, then you need to check out this one too.

Ingredients:

For the prawns:

  1. 300 gms large prawns; deshelled and deveined
  2. 2-3 tbsp olive oil
  3. 1 small red onion; finely chopped

For full recipe, click here.

Mexican Prawn Tacos with Mango Salsa - easy and delicious - thespiceadventuress.com

Mexican Prawn Tacos with Mango Salsa - easy and delicious - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood.

Pan Fried Salmon (with Spicy Green Salad and Tomato Butter Sauce)

Yes, I am back with yet another seafood dish. And it’s one that I thoroughly enjoyed cooking and eating. Not that I don’t enjoy the other recipes here, but this one’s special because this is our favourite way to eat salmon.

Pan Fried Salmon (with Spicy Green Salad and Tomato Butter Sauce) - a healthy and delicious weekday dinner - thespiceadventuress.com

The term holidays are still on and we aren’t doing much this time. My little champ was sick for a couple of days and coupled with our house hunting in full spree, there has hardly been time for any activities or fun stuff. Guess we will take a proper vacation once we are settled in the new home.

Coming back to the dish, simplicity is key when cooking with salmon. Do not get tempted to add too many flavours or spices to the fish itself which takes away from its real flavour. Instead, add flavour to the remaining components on the plate like this deliciously spicy green salad and a simple tomato butter sauce. Not much of a sauce actually, it’s more like a quick sauté and butter makes everything delicious right.

The spicy green salad is an awesome way to eat your greens especially if you think green salads are bland and boring. And isn’t it just gorgeous! Love how those purple carrots add that pop of colour to the greens. Use whatever seasonal greens are available in your area; you can even use the dressing for any sort of salad you like to have.

Spicy green salad - a very interesting spicy kick to make your greens interesting - thespiceadventuress.com

Pan Fried Salmon (with Spicy Green Salad and Tomato Butter Sauce) - a healthy and delicious weekday dinner - thespiceadventuress.com

Even with 3 components, this is a dish that comes together in no time at all which makes it perfect for weekday dinners. A light yet healthy and filling meal for the whole family. And if you make it, please tag me on the post #thespiceadventuress so that I could see it too. Enjoy peeps!

Ingredients:

For the salmon:

  1. 3 salmon fillets (with skin)
  2. Salt, to season
  3. Freshly milled black pepper, to season

Find the full recipe here.

Pan Fried Salmon (with Spicy Green Salad and Tomato Butter Sauce) - a healthy and delicious weekday dinner - thespiceadventuress.com

Pan Fried Salmon (with Spicy Green Salad and Tomato Butter Sauce) - a healthy and delicious weekday dinner - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood.

Crab Salad with Asian Herb Dressing

It’s been a pretty ‘meh’ week so far and I can’t wait for it to get over. My health took a beating and what followed were days of extreme fatigue and tiredness. And I think when women fall sick, we tend to suffer more emotionally than physically.

The week actually started off on a really good note. On Monday, I went on an impromptu lunch date with two of my girlfriends and we had a really good time. Those stolen couple of hours for ourselves were a blessing in our otherwise harried lives. But the euphoria didn’t last long because by the end of the day, I started feeling weak and terrible.

I hardly got any cooking done, surviving on takeaways and basics the whole week. I am quite behind on deadlines but I really couldn’t care less. A big lesson I have learnt is to listen to your body and slow down when it tells you to and I am doing just that. And since I hadn’t tried out anything new, I decided to share with you guys a gorgeous salad that I did a while ago for a client – a Crab Salad with Asian Herb Dressing.

Crab Salad with Asian Herb Dressing - a light, refreshing and gorgeous salad - thespiceadventuress.com

If you like delicate flavours, then you will love this crab salad. It’s light and summery with a hint of heat from the chillies and aromatics. And that fresh herb dressing only adds to the sweetness of the crab meat.

Purchasing crab meat can be an expensive affair and I would recommend getting those huge mud crabs and taking the meat out yourself. A bit time consuming but way more affordable. And if you have kids, get them onto it…will keep them silent for a while though you might end up with shells all around.

Crab Salad with Asian Herb Dressing - a light, refreshing and gorgeous salad - thespiceadventuress.com

Crab Salad with Asian Herb Dressing - a light, refreshing and gorgeous salad - thespiceadventuress.com

Excellent as a refreshing salad on its own, but it can become the most gorgeous looking party canapé just as easily. I used fried Indian pappads to become a crunchy vehicle for this beautiful salad. You can find all sorts of small sized pappads in Indian stores (sometimes in major supermarkets too). I used the masala pappads for that extra dash of flavour but you can use plain/pepper or cumin studded ones. Generally as an accompaniment, I tend to roast the pappads but for a canapé, I prefer fried as it stays crisp for longer.

You could also opt for crackers or mild flavoured potato crisps….anything crispy that doesn’t overtake the sweet freshness of the salad. A glass of sparkling and this pretty canapé is bound to get conversation flowing….

Crab Salad with Asian Herb Dressing - a light, refreshing and gorgeous salad - thespiceadventuress.com

Crab Salad with Asian Herb Dressing - a light, refreshing and gorgeous salad - thespiceadventuress.com

And as always, I love to hear from you when you have tried any of my recipes. Feel free to drop a comment, mail or share on social media (remember #thespiceadventuress so that I will not miss it). Have a great weekend folks!

Ingredients:

  1. 400gms white crab meat
  2. 1 small Lebanese cucumber; chopped finely

Read the full recipe here…..

Recipe developed, styled and shot for Supreme Seafood.

Penne with Chilli Squid in a Roasted Tomato Sauce

We tend to eat a lot of pasta dishes during the colder months. I tend to be rather grouchy and lazy when the cold, damp weather arrives which translates into easier, one pot, packed with flavour dishes in the kitchen.

This dish ticks all the right boxes in that regard. It comes together really quickly, doesn’t require a ton of prep work and is the perfect dish to retreat to the couch with especially that Masterchef 2016 has begun. A glass of wine too perhaps, and you would feel grand.

Penne with Chilli Squid in a Roasted Tomato Sauce - simple, delicious and full of flavour - thespiceadventuress.com

Roasting vegetables is a great way of intensifying flavours which is why this roasted tomato sauce is just so delicious. Diced tomatoes with onion, garlic and thyme, onto a baking tray and in the oven for 15 minutes; blend and your sauce is ready. How easy is that! And this can be made in bulk and frozen in batches as it works as a delicious base sauce for any kind of pasta dish.

Fresh Tomatoes - food photography - thespiceadventuress.com

Roasting vegetables - food photography - thespiceadventuress.com

Given my love for seafood, I chose to play around with squid rings for this recipe but if you don’t eat or like squid, there are tons of other options. Like I always say, the recipe is just a guideline and you must embrace and make it your own. Prawns and lobsters work brilliantly or you can keep it vegetarian with just the mushrooms or your preferred assortment.

It’s interesting how climate affects me and my style of cooking these days. I have noticed that I tend to play around more with chillies when it’s cold than any other spice. So it’s a generous helping of chilli flakes and hot paprika to season the squid rings and mushrooms.

If I want to bulk up the dish and make it for two days (which I sometimes do when I have work commitments), I prepare the sauce and the squid mixture and store separately. Pasta is cooked only at the time of the meal so that it is served warm, straight off the pan which all of us know is the best way to eat it.

Penne with Chilli Squid in a Roasted Tomato Sauce - simple, delicious and full of flavour - thespiceadventuress.com

Penne with Chilli Squid in a Roasted Tomato Sauce - simple, delicious and full of flavour - thespiceadventuress.com

So here you go; Penne with Chilli Squid in a Roasted Tomato Sauce – an extremely simple pasta dish that speaks volumes of flavour.

Ingredients:

  1. 500 gms ripe red tomatoes; quartered
  2. 1medium red onion; diced
  3. 4 large garlic cloves

Find the full recipe here.

Penne with Chilli Squid in a Roasted Tomato Sauce - simple, delicious and full of flavour - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood. 

Squid, Prawn and Saffron Stew

Saffron – the posh spice!

Delicate strands of orange red hues that always evoke a sense of decadence and indulgence in my heart. A sense of luxurious mystery that transports me to far off exotic destinations like Persia, Spain and Kashmir.

Saffron - food photography - thespiceadventuress.com

Yes Kashmir – the Paradise on Earth, so much a part of my native country yet one which feels so distant to me. The wide expanse of breathtaking saffron fields is one I dream of and the desire to experience something like this is right on top of my bucket list.

Saffron or Zaffran (as known traditionally), is no doubt precious but what’s more precious for me is a dear friend who gifts me the best saffron from Kashmir. Supriya (or S, as I sometimes call her on my blog) is a friend who truly understands what food means to me. Beyond all the pictures and recipes, she understands my passion and the meaning that this blog has in my life.

And she is also the person who gets me authentic and traditional Kashmiri recipes like this Roganjosh, which you must try out. Nothing like the ones that you would find in most Indian restaurants and takeaways.

So before heading over to the recipe, taking a moment to say a huge thanks to S, for being a wonderful friend and my foodie partner in town.

Saffron always reminds us of decadent Indian sweets or the elaborate biryani preparations. But it need not be so; the unique flavour of saffron pairs beautifully with seafood too, delicious examples of which we can find in Meditteranean and Italian cuisine.

Today’s dish is a Squid, Prawn and Saffron Stew, inspired by Italian flavours.

Squid, prawn and saffron stew - an indulgent, rich and delicious seafood stew with saffron - thespiceadventuress.com

A rich, hearty and delicious seafood stew with fresh prawns and squid rings; this dish will make you look at saffron in a whole new light. Perfect for the weather, this warm and comforting stew has a rich tomato base, a hint of spices and the all too indulgent flavour of the saffron. And being a seafood stew, this one gets ready pretty fast which is exactly what you need for a midweek treat.

Spoon it over fragrant jasmine rice or mop it up with good quality artisan bread, this is one recipe you will want to make over and over again.

Bread - foodphotography - thespiceadventuress.com

Squid, prawn and saffron stew - an indulgent, rich and delicious seafood stew with saffron - thespiceadventuress.com

Ingredients:

  1. 300gms medium sized prawns; deshelled and deveined
  2. 300gms squid rings
  3. 4-5 tbsp olive oil

Find the full recipe here.

Squid, prawn and saffron stew - an indulgent, rich and delicious seafood stew with saffron - thespiceadventuress.com

Disclaimer – Recipe developed, shot and styled for Supreme Seafood. 

Vietnamese Prawn Spring Rolls (with Sweet n’ Spicy Dipping Sauce)

The looong Easter weekend is finally over and it’s back to work today. Well, not quite for me as the little fellow is at home for his term break. So technically, the holiday mood continues…

Last term holidays, Adi handed out invitations to his friends for play dates without asking me. So I found myself caught in completely unprepared situations having to think on the spur for interesting snacks to feed the brood. Though eventually that play date fell upon another mom’s shoulders, I didn’t want a repeat of that scenario this time too so decided to stock up on some finger food before hand, something I know children love to munch on.

And that is how these Vietnamese Prawn Spring Rolls came to be.

Vietnamese Prawns Spring Rolls - The ultimate party snack for kids and adults alike - thespiceadventuress.com

We are all familiar with spring rolls especially the deep fried ones. Perhaps, one of our all time favourite ones in the snack list. There are so many fillings that can be used, both vegetarian and non vegetarian. But I must admit that I am partial to pork and prawn spring rolls.

One of the best spring rolls that I have eaten is at a small Vietnamese restaurant near home. They serve thin, crispy spring rolls to be dunked in a delicious dipping sauce. And traditionally, these spring rolls are eaten wrapped inside lettuce leaves and a couple of mint leaves. Though generally iceberg lettuce is used, I enjoyed this with cos lettuce this time. Let me tell you, once you have it this way, you will not want to eat spring rolls any other way.

The cool crispiness of the lettuce followed by the crunchy deliciousness of the spring roll finishing off with minty freshness and all of it tied together by the sweet and spicy dipping sauce.

Vietnamese Prawns Spring Rolls - The ultimate party snack for kids and adults alike - thespiceadventuress.com

So you get the point…it is delicious!

Now Adi is not too fond of the lettuce/mint leaves/dipping sauce combo; he just prefers dunking it in store brought sweet chilli sauce. And I am sure his buddies are gonna think the same. But all of us do agree on one thing that these Vietnamese prawn spring rolls are the best.

Psst…..I also managed to sneak in some extra amount of carrots. I am sure the mummies are gonna love the idea.

If you are making spring rolls for the first time, then you might take a bit of practice to get it right but hey, it’s no rocket science. I hope the images are helpful or you can just watch any ‘how to make spring roll’ video on YouTube.

collage

Apart from these spring rolls, I am also planning to make these Chilli Chicken Bites and Upma Cutlets. Do you have any easy suggestions that I could try out? Would love to hear all of it….

Without wasting any more time, let’s get frying these delicious Vietnamese prawn spring rolls!

Ingredients:

(Makes around 26 rolls)

For the spring rolls:

  1. 1 packet spring roll pastry (small )
  2. 300 gms prawns; deshelled and deveined
  3. 1 large carrot; grated
  4. 1 medium onion; finely chopped
  5. 1 tbsp garlic powder
  6. 1 tsp sugar
  7. 1 tsp black pepper
  8. Salt, to season
  9. Paste mixture for sealing the pastry:
  • 1 tsp all purpose flour
  • 1 tsp water
  1. Vegetable oil; for deep frying

For the dipping sauce:

  1. 2 tbsp vinegar
  2. 3 tbsp fish sauce
  3. 2 tbsp sugar
  4. 1 cup water
  5. ½ tsp chilli paste (optional)

To serve:

  1. 2 heads of Cos lettuce; leaves separated
  2. A bunch of mint leaves

Method:

  1. Mince or finely chop the prawns. Remember it should have a bite so do not overmince to a paste like texture.
  2. Add the carrots and onions along with the garlic, sugar, pepper and salt. Mix well to combine till you get a uniform consistency.
  3. Mix the flour and water to get a paste like consistency which is to be used for sealing the ends of the pastry.
  4. It is faster if you separate your pastry sheets in advance and store in an air tight container or zip lock bag to prevent drying out. Alternately, you can separate the sheets that you want and then wrap in a damp cloth, removing one at a time.
  5. Place the sheet in a diamond shape (i.e. one pointed end of the sheet towards you as depicted in the picture).
  6. Place a small amount of the filling at the end towards you (do not overload with filling as this tends the roll to break open while frying). Hold the edge and fold over the filling towards the other end and then pull it tightly towards you so that the filling is nestled tightly inside. The tighter the roll, the better will be the shape of your spring roll and also helps it from breaking in the oil.
  7. Fold the other two ends towards each other and roll the whole thing into a cylinder. Seal the end with the flour paste to secure it tightly. Place in an airtight container and cover with lid immediately to prevent drying out.
  8. Repeat the same for all the rolls.
  9. Heat enough oil in a deep pan to deep fry the rolls. To check if the oil is hot enough, insert a chopstick or wooden spoon; if you can notice bubbling around the wooden part, then the temperature is right. Do not over heat the oil as this will burn the rolls outside without cooking the inside prawn meat.
  10. Also, fry only 4-5 rolls at a time in a medium sized pan. Overcrowding leads to a temperature drop which results in soggy rolls.
  11. Fry the rolls in batches and place in a strainer. Remove after a few minutes to a kitchen paper. Avoid stacking up to ensure that the crispness stays longer.
  12. To prepare the dipping sauce, mix together all the ingredients; taste and adjust seasoning accordingly.
  13. Serve on a large platter with the spring rolls, lettuce, mint leaves and dipping sauce so that each person can customize to individual taste preferences.

Note:

  • Spring roll pastry sheets come in both small and large sizes. I have used small ones in this recipe but if you are using large, then adjust the recipe accordingly.
  • Prawn meat can be substituted with any meat of choice. You can also make a vegetarian version with mashed veggies of choice.

Vietnamese Prawns Spring Rolls - The ultimate party snack for kids and adults alike - thespiceadventuress.com

Vietnamese Prawns Spring Rolls - The ultimate party snack for kids and adults alike - thespiceadventuress.com

%d bloggers like this: