Banana Prawn Roll

Recipe
- 300g prawns, shelled, deveined and smashed flat with a cleaver. Do not chop them up into bits because they will harden into lumps when cooked. I find that smashing with a cleaver prevents this from happening.
- Half a chicken stock cube (bouillon), crumbled
- Pinch of salt
- Pinch of sugar
- 1/2 tsp tapioca flour or corn flour
- 1 tsp sesame oil
- 1/2 tsp Huatiao wine (optional if you don't have it, but for me, it's a must)

- 2 or 3 very ripe bananas, peeled and cut into small chunks
- Vietnamese rice paper (round ones sold in a pack), softened in lukewarm water one at a time, after every roll. Do NOT pre-soften all at one go.


1. Marinate the prawns with all the seasoning listed above. Mix them up throroughly by hand, until the mixture becomes "bouncy" and elastic. Leave aside for about 10 to 15mins.

2. Gently mix in banana chunks.

3. Soak 1 sheet of Vietnamese rice paper in a dish of lukewarm water. It should soften very quickly. Once it's pliable, remove and allow to "drip dry" to remove excess water.

3. Place on a flat surface. Arrange banana prawn mix in row and roll into a firm wrap. Resist the temptation to load up on the filling ... the rice paper will tear.

4. In a heated non-stick pan, fry the rolls, leaving ample space in between each one, else they will stick. I pan fried mine without oil and they turned out really well. No greasiness!

Serve hot off the pan.


http://www.thelittleteochew.com/2009/10/banana-prawn-rolls.html