Crispy Prawn Baskets
|Spring roll wrappers||8 (8 Wrappers Each 12.5Cm X 12.5Cm Or 5In X 5In)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Chives||1 Tablespoon, chopped|
|Prawns||12 Ounce (375 Gram)|
|Bean sprouts||2 Cup (32 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Sour cream||1 Tablespoon|
|Lemon juice||3 Teaspoon|
Place two spring roll wrappers together with corners not matching, as shown.
Lower wrappers into hot oil, then immediately push back of small ladle down on centre of wrappers to form a cup shape while cooking.
Cook until golden brown.
Drain on absorbent paper, cool.
Fill cups with prepared filling then sprinkle chives over top.
Place crisp lettuce leaves on serving plates (we used mignonette lettuce).
Arrange prawn baskets on top.
Filling Shell and devein prawns.
If large cut in half horizontally, then cut into 1cm (1/2 in) pieces.
Wash and tail bean sprouts.
Combine mayonnaise with sour cream, lemon juice, chopped dill cucumber, salt and pepper, mix well.
Add prawns and bean sprouts, toss gently until combined.