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1. Use a food processor to process raw prawn and pork loin until the texture turns quite finely without any big chunks.
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2. Add all the ingredients and seasonings but not the cooked prawn into step 1 and use a spatula to mix it evenly.
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3. Put half a tablespoon of prawn filling on the spring roll pastry and follow the procedure photos to roll it.
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4. Roll the pastry towards the opposite direction
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5. Use a little bit of egg wash to close the edge tightly
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6. Heat up some oil to deep fry the prawn. Oil temperature should be 160C. It’s ready to serve when the prawn roll turns into a pretty golden colour.